This pumpkin pie is delightful…generously spiced, lightly sweetened and full of nourishing ingredients. You can make your own pie crust, or purchase an organic gluten-free crust (read the ingredients carefully to make sure it’s REAL). Nut crusts work well too! I am working on a new gf pie crust that I’ll share soon, too! Of course, if you are not gluten-free, this recipe will still work with another pie crust.
Gluten Free Pumpkin Pie
by Amy Love, Real Food Whole Health
1 pie crust- gluten free, organic, unbaked
2 cups pumpkin puree (from fresh pumpkin or packaged, organic)
1/4 cup maple syrup
1/2 tsp unrefined sea salt
2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp cardamom
1/4 tsp cloves
1 cup cream- organic, grassfed, raw if possible
2 eggs, beaten lightly- pasture-raised, organic
Preheat oven to 425 F. Set pie crust aside, unbaked.
In a large glass bowl, mix pumpkin (from your own roasted pumpkin, or packaged) , maple syrup, salt and spices. Add cream and mix well, until smooth. Taste and adjust spices or sweeten to your liking. Add eggs and stir to combine, until fully incorporated. Pour into pie crust.
Cover with foil and bake at 425 for 15 minutes. Lower temperature to 350 F and cook an additional 35-45 minutes, or until set and knife comes out clean when inserted into the middle of the pie. May uncover the last 15-20 minutes of baking to brown evenly, if desired.
Best enjoyed topped with homemade whipped cream and a dash of cinnamon and nutmeg.