No canned pumpkin puree in this recipe… using the meat from a fresh pumpkin will give this pie a nutritional boost, believe it or not! Sugar pie pumpkins are approximately 8″ in diameter, with a flavorful, meaty, and somewhat sweet type flesh – perfect for pie. The secret to making the best textured pie is mixing the filler in a food processor. Enjoy with a scoop of whipped coconut cream.
Time: 2 hours
Serves: 5-6
Ingredients:
- 2 c sugar pie pumpkin or butternut squash
- 1/4 c butter or oil
- 1 Tbsp fresh grated ginger root
- 2 c unsweetened non-dairy milk
- 1/3 c honey
- 1/3 c maple syrup
- 1 tsp fresh ground cinnamon
- 1/2 tsp fresh grated ginger root
- 1/2 tsp salt
- 2 eggs
- Optional: 1/4 cup finely chopped pecans or hazelnuts
Directions:
To prepare pumpkin:
- Preheat oven to 400 degrees.
- Cut sugar pie pumpkin in half, scoop out seeds and stringy stuff in center.
- Place on greased baking sheet or dish.
- Divide butter or oil and tablespoon of grated ginger root into center of halves.
- Roast in oven until tender when a fork is inserted, approximately 40 minutes. (Check after 30 minutes to be safe.)
- Remove from oven and cool.
- Prepare pie crust and line a glass pie pan. (They are a bit larger than a tin pie pan.)
- Refrigerate until ready to fill and bake in order to maintain a fluffy pie crust by keeping the butter (if using) in the crust cold.
To prepare pie:
- Preheat oven to 400 degrees.
- Measure out 2 cups of the cooked pumpkin.
- Place in a food processor with the half and half. Blend until thoroughly smooth, about 1 minute… this is the key to a perfect, fluffy filling!
- Add honey, maple syrup, spices and salt. Blend until smooth and fluffy.
- Add eggs and lightly mix just until blended. DO NOT OVER-BEAT. This is very important, as the filling is a custard.
- Fill pie crust as full as possible. If desired, sprinkle top with nuts.
- Bake 10 minutes, then turn heat down to 325 degrees and bake until firm, approximately 45 minutes. Test with toothpick – if it comes out clean when inserted in the center of pie, it is done.
- Carefully remove and cool on trivet or rack. Try not to jiggle pie; more movement causes more splits in the filling.
Serving suggestion: Spread with whipping cream that has been flavored with honey or maple syrup and vanilla.