But this year since I didn't have anyone else contributing to our Thanksgiving dinner I decided to make one. I didn't want to just follow the traditional recipe with a can of pumpkin and sweetened condensed milk (yuck!). I wanted a REAL pumpkin pie.
I did some searching for recipes and adjusted things to my standards and tastes. Here's what I came up with. I used heavy cream and milk in place of sweetened condensed milk. And I used extra egg yolks in place of egg whites.
A combination of my personal tastes changing over the last few years and using quality, real ingredients means a delicious nutritious dessert that I could finally enjoy. I even ate some for breakfast today. It's actually a really good breakfast in my opinion.
Do you enjoy pumpkin pie? How do you make yours?
2 cups cooked, pureed pumpkin
1 cup heavy cream (you can use whole milk in place of half or all of the cream...I used half since that's all the cream I had)
2 eggs OR 1 egg + 2 yolks OR 4 yolks
3/4 cups organic cane sugar (you can substitute maple syrup for some of this)
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. salt
Single pie crust
1
1/4 cups organic whole wheat or all purpose flour
1/2
tsp. salt1/3 cup + 1 Tbsp. palm shortening or cold butter or lard
1/8 cup + 2 Tbsp. water w/ 1/2 tsp. vinegar
Pie
Crust:
Sift
flour and salt. Cut in 1/2 shortening until it resembles corn meal. Cut in other
1/2 until it looks like small peas. Add water + vinegar and mix well. (You can
do this all in a food processor for a very quick dough). Roll out and place in
9" pie plate.
Pumpkin Pie:
Preheat oven to 425.
Combine all ingredients in a bowl. Beat with mixer until smooth.
Pour into unbaked pie shell.
Bake for 15 minutes at 425, reduce temperature to 350 and bake for an additional 40 to 50 or until knife comes out clean.
Looks great! Real pumpkin pie is so good. It's the only way I will make it from now on. I don't think fresh pumpkin is absolutely necessary, though - I think organic pure pumpkin (with no other ingredients) is ok if you don't have a pie pumpkin to use. I have some puréed pie pumpkin in the freezer that I made a few weeks ago that I am anxious to use for another dairy free pumpkin pie in the future, though! :) I just had a can of organic pure pumpkin that needed to be used up first. :)
ReplyDeleteNothing compares to real whipped cream, either! Yum!
I think organic pure pumpkin is fine too. But I can still tell a difference in taste. I use the canned stuff sometimes just to have a different easy vegetable on hand. But it always has a slightly odd taste to me. Nothing beats the real thing :)
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