Okay, this recipe has been a long time coming. I’ve been meaning to share it since Thanksgiving! Oh, well. It’s a little late for the holidays, but, really, is it EVER a bad time to eat pumpkin pie? I mean, why do we need to wait for November to have some of this deliciousness? It’s made with a winter squash (pumpkin or butternut squash), so in my book that makes it fair game at least until April. And if I’m really craving it, then it’s fair game any time of year.
This pie is a really easy one to make without refined sweeteners because of all the spicy flavors in it. However, there is a comparatively large amount of sweeteners in the recipe, so this isn’t something to eat if you’re sensitive to them or are recovering from inflammatory symptoms. However, it is a really good real-food version of a classic favorite!
First, prepare a pie crust. I explain how to make a spelt crust in my quiche recipe. Basically do the same thing, but if you want you could add some stevia or some other sweetener to the dough. (If you can’t eat grain/gluten, or just don’t feel like making a crust, you can just leave it out and turn it into a custard! I explain more below.)
In a large bowl, combine 1 1/2 cups cooked and pureed pumpkin or butternut squash (fresh is good, but canned is fine too), 1 1/2 cups heavy cream, 2/3 cup palm sugar, 2 Tbsp maple syrup, 2 eggs, 1 Tbsp melted butter, and the spices: cinnamon, ginger, nutmeg, cloves, allspice, and salt.
Pour the mixture into the uncooked pie crust and cover the edges of the crust with tin foil or a crust guard to prevent it from burning.
Bake at 425 for 40-45 minutes. The center should be slightly jiggly, but set, when finished. When you shake it, it should act a little like jello.
And that’s it! Is that simple, or what? And delicious!
NOTE: If you don’t feel like making a crust, you can just leave it out! Instead, turn this into pumpkin custard. Instead of pouring the mixture into a pie shell, pour it into a buttered 8×8 baking dish. Place the baking dish inside a 9×13 baking dish. Put it in the oven, and then fill the 9×13 dish with boiling water. (See my fruit custard recipe for pictures if you’re confused about that.) Bake as usual.
- 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
- Preheat oven to 425.
- Mix all ingredients together and pour into unbaked pie shell.
- Bake for 40-45 minutes until the center is jiggly but set, kind of like jello when shaken.
- Slice and top with heavy cream that's been whipped and sweetened with maple syrup.