Pumpkin Pie
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Recipe type: dessert
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Cook time: 
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Don't feel like making a crust? Leave it out! It's perfectly good that way! Instead, prepare the custard and pour it into a buttered 8x8 dish. Place the 8x8 dish inside a 9x13 dish and fill the 9x13 dish with boiling water. Bake as instructed.
Ingredients
  • Prepared pie crust for 9 inch pie (I have a spelt crust on my quiche recipe on the blog if you need one)
  • 1½ cups cooked and pureed pumpkin or butternut squash (or canned)
  • 1½ cups heavy cream
  • ⅔ cup palm sugar
  • 2 Tbsp maple syrup
  • 1 Tbsp melted butter
  • 2 large eggs
  • 1¼ tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground allspice
  • ⅛ tsp salt
Instructions
  1. Preheat oven to 425.
  2. Mix all ingredients together and pour into unbaked pie shell.
  3. Bake for 40-45 minutes until the center is jiggly but set, kind of like jello when shaken.
  4. Slice and top with heavy cream that's been whipped and sweetened with maple syrup.
Recipe by Hold The Sugar at http://holdthesugar.mcclearyfamily.com/pumpkin-pie/