Perfect Pumpkin Pie

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


  • 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


To prepare pumpkin:

  1. Preheat oven to 400 degrees.
  2. Cut sugar pie pumpkin in half, scoop out seeds and stringy stuff in center.
  3. Place on greased baking sheet or dish.
  4. Divide butter or oil and tablespoon of grated ginger root into center of halves.
  5. Roast in oven until tender when a fork is inserted, approximately 40 minutes. (Check after 30 minutes to be safe.)
  6. Remove from oven and cool.
  7. Prepare pie crust and line a glass pie pan. (They are a bit larger than a tin pie pan.)
  8. 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:

  1. Preheat oven to 400 degrees.
  2. Measure out 2 cups of the cooked pumpkin.
  3. 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!
  4. Add honey, maple syrup, spices and salt. Blend until smooth and fluffy.
  5. Add eggs and lightly mix just until blended. DO NOT OVER-BEAT. This is very important, as the filling is a custard.
  6. Fill pie crust as full as possible. If desired, sprinkle top with nuts.
  7. 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.
  8. 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.

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