Pumpkin Pie

There is something amazing about a pumpkin pie during the holiday season. I am not talking about homemade where you use a store-bought crust, a can of pumpkin, and condensed milk. I am talking about from scratch homemade pumpkin pie. The kind where you roast your own pumpkins, puree them, make your own crust type of homemade pie.

When we started eating healthier I realized that our holiday deserts had to also get healthier. I began to create my own pumpkin pies from scratch but they always included condensed milk. I am not a fan of the canned stuff personally. There is something unsettling about that thick whitish goo stuff that just creeps me out! After several recipe fails, Mom and I came up with a damn good recipe that everyone here loves and it doesn’t have the canned stuff in it.

This slideshow requires JavaScript.


  • Difficulty: Easy
  • Print

 

Ingredients

  • About 3 cups of pumpkin puree
  • 3/4 cup Maple syrup
  • 3 Eggs
  • 3/4 cup Heavy cream
  • About 2 tbs Pumpkin Spice
  • 1/2 tsp Salt
  • Crust


Directions

  1. Combine all ingredients in a bowl and mix until smooth and well blended. (I use my stand mixer)
  2. Add pie filling to the crust and bake at 350 for about 50 minutes (I start checking it at 50 minutes and set my timer for 5-minute increments until a knife pulls out clean (It took about 1 hr and 5 minutes to cook my pies for this blog post.)

Enjoy!


Advertisements

3 Replies to “Pumpkin Pie”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s