Pumpkin pie is the perfect way to bring in November. Why not do it sugar, dairy and grain free? When or if you taste this version I doubt you will think twice about these missing ingredients. Homemade pumpkin pie made from fresh pumpkins is more work, but well worth the added effort. You get two in one. One delicious pie, and many servings of pumpkin seeds for roasting! About 2 weeks ago I picked up an organic pumpkin at Whole Foods. Even if you don’t have the time to make a pie right away, a fresh pumpkin will keep for a few weeks as long as it’s refrigerated. I’ll be making this one more time, definitely for Thanksgiving. Below I divided the project into two steps. One recipe to make the puree (which I did so by steaming) and one to create the pie. Puree’s also commonly made by roasting or boiling the pumpkin.
Slice, scoop, and steam your pumpkin.
Remove from steamer. Now you can easily slice off outer peel.
Blend and add spices. The more the better!
ingredients:
1 organic pumpkin (small-medium sized)
Sharp knife
Butter knife
Large pot
Steamer basket
Large metal spoon
Blender
directions:
- Set up a large pot with a steamer basket and bring to a boil.
- Rinse the pumpkin and dry well with a clean towel.
- Cut the pumpkin in half. Remove the seeds and stringy fibers with a metal spoon. Save your seeds and set them aside in another bowl for later.
- Cut the pumpkin into evenly sized smaller pieces to fit well in the pot. (Don't worry about peeling the skin off just yet)
- Place the pumpkin pieces in and cover and let steam till very soft. It will take some time. Due to limited space I had to steam the pumpkin in two batches.
- Once soft take a butter knife and peel the skin off the pumpkin. (It's much easier to do so when soft and cooked)
- Puree the pumpkin in a blender.
The puree from the medium sized pumpkin provided more than I needed for the pie. Measure out the correct amount (about 6 cups) before you add in your spices. Save the leftover puree for another favorite recipe or you can even freeze it for future use.
made in a 9 1/2 in pyrex dish
ingredients:
2/3 coconut flour
1/2 c almond meal
2 pinches of sea salt
shake of stevia
2 tbsp coconut oil
2 eggs
3 tbs water
Fresh pumpkin puree (about 6 cups)
1 large egg
1/4 cup full fat coconut milk
~1/4 tsp Kal stevia powder
1tsp pumpkin pie spice (simply organic)
2 tsp cinnamon
nutmeg, clove, cardamom to taste (listed in order from most - least used)
directions:
- To prepare the crust: evenly mix coconut and almond meal with sea salt & stevia.
- Fold in coconut oil and eggs. Add in water if you find the mix is too dry.
- Oil the bottom of a 9 1/2 in pan and mold crust on bottom and sides.
- Bake till crust is firm.
- To prepare the filling:
- Add eggs and coconut milk and blend on low or whisk well by hand.
- Add in spices. Adjust to your liking.
- Pour fillings into crust and bake for 45-50 minutes or until firm and a knife comes out clean in the center.
Now how about those leftover pumpkin seeds :)
Alice @ Hip Foodie Mom November 8, 2012 at 1:12 pm
Love this!!
Lana November 13, 2012 at 9:53 pm
Hi!
This doesn’t say the “correct” amount of pumpkin puree to use! Can you add the measurement?
Thanks!
lauren michelle November 13, 2012 at 10:30 pm
Instead of using a measuring cup I gauged the amount by pouring the puree into the 9 inch pan first. It doesn’t really cook up or down, so the amount that looks correct is an accurate estimate. I then took that measure of puree and added spices to it, and left the rest for later use. I will be making this one more time around Thanksgiving and will measure the traditional way so it is exact. Hope that helps!
Darlene Westhelle November 16, 2012 at 7:00 pm
What a talented niece I have! I will be sure to try this recipe for Thanksgiving! Thanks, Lauren!
lauren michelle November 21, 2012 at 4:52 pm
Thanks! Happy Thanksgiving :)