Fresh Pumpkin Pie
A delicious pumpkin pie using fresh pumpkin. Perfect for the upcoming holiday season
Ingredients
- 1 batch of our gluten-free flaky pie crust for single-crust pie
- 2 eggs slightly beaten
- 2 cups fresh pumpkin puree
- 1/3 cup half-and-half or coconut milk
- 1 teaspoon vanilla
- 2 Tablespoons molasses
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground ginger
Instructions
- Preheat oven to 375.
- Prepare and roll pastry for single-crust pie.
- Line a 9" pie plate with pastry. Trim; crimp edge as desired.
- In a large bowl stir together eggs, pumpkin, half-and-half or coconut milk, vanilla and molasses.
- Stir in sugar, flour, salt and spices.
- Pour pumpkin mixture into pastry-lined pie plate.
- To prevent over browning, cover edge of pie with foil.
- Bake in 375 F oven for 25 minutes.
- Remove foil.
- Bake for 40 minutes more or until a knife inserted near the center comes out clean.
- Cool on a wire rack.
- Cover and refrigerate within 2 hours.
Notes
Adapted from Food.Com
I made this pie for the holidays. I only changed the sugar to maple syrup and the pumpkin to sweet potato. We don’t eat refined sugar and find the sweet potato has a more complex taste than pumpkin. My guests said that I should enter this pie into a contest. My husband said that it was the best pie he had ever eaten. Once again, Outrageous has made my day! Thanks for the amazing recipe.
Hi Kenziah,
Thank you so much for you great compliment!
I am so glad it turned out amazingly well, I can see how sweet potato would taste great I ll have to try it!
Pamela