Intro: Homemade Pumpkin Pie
It's that 'something sweet to get the grease off your tongue' as my grandmother used to say.
You Will Need:
- 2 pie pumpkins or 2 cups pumpkin puree
- pumpkin pie spice;
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp cloves
- 1/4 tsp ginger
Step 1: Carve Pumpkins
Carve your pie pumpkins into two miniature Jack-o-Lanterns and set aside.
Step 2: Separate the Seeds
Sort out the seeds from the rest of the pumpkin innards.
Rinse & roast the seeds.
Step 3: Pumpkin Puree
Blend the mashed pumpkin on high until smooth.
Step 4: Sugar & Spice & Everything Nice
To the blended pumpkin add 1/2 cup brown sugar, a pinch of salt (1/8 tsp)
and pumpkin pie spice;
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
Step 5: Blend
Add 1/2 cup coconut milk and 3 eggs to blender.
Mix until filling is smooth and evenly spiced.
Step 6: Pour
Fill your pie crust with delicious pumpkin mix.
How to make Pie Crust from scratch:
Step 7: Bake
Bake your pie in an oven pre-heated to 450℉ for fifteen-twenty minutes.
Reduce heat to 350℉ and bake for 30-40 minutes more.
Pie is done when the top cracks or when a toothpick comes out of the centre clean.
Step 8: Serve
Cut the pie and serve with whipped cream or the topping of your choice.
For a low-calorie version just remove the sugar completely - the pie will bake fine and the texture will not be affected.
Check out the links below for more seasonal serving suggestions:
Toasted Pumpkin Seeds:
Candied Yams (& sweet potatoes):