In honor of Brower’s 8th birthday, I thought I would re-post his favorite pumpkin pie recipe. It seems to be one of those I haven’t gotten around to moving over from the old blog.
This recipe is a bit different than your usual “dump a can of sweetened condensed milk in and go” recipes. It calls for no sugar-only maple syrup. I use grade B for extra minerals. Use whatever type pie crust you like, the recipe can be made gluten free. It can also be made dairy free by substituting coconut milk for the cream.
Pumpkin/Sweet Potato Pie
2 cups pumpkin, squash or sweet potato puree
1/2 cup cream , half-and-half or coconut milk
3/4 cup maple syrup or golden syrup
2 Tblsp flour – I’ve made this gluten free by using oat or almond flour here.
1 tsp ground cinnamon
1/2 tsp nutmeg -freshly grated if you have it
1/2 tsp ground cloves
fresh ginger (optional)
Preheat the oven to 375 degrees
Line your pie tin with an unbaked pie crust.
Bake at 375 degrees until a tester inserted in center of pie comes out clean. Approximately 40 – 50 minutes.