Once you try this recipe, you will never want to use pumpkin pie fill again! The combination of antioxidant and anti-inflammatory compounds found in pumpkin have shown this food to have clear potential in the area of cancer prevention. So go ahead and enjoy a piece of pie!
Ingredients for Two Pies:
- 1 large (10-12″) pumpkin or 3-4 pie pumpkins (if you are pressed for time, you can substitute 3 1/2 cups of pumpkin puree — NOT pumpkin pie fill)
- 7 large eggs
- 1 1/2 cups organic coconut palm sugar
- 1 teaspoon fine sea salt
- 4 teaspoons cinnamon
- 2 teaspoons ginger
- 1 teaspoon nutmeg
- 3 cups of your favourite non dairy milk (if using dairy milk, purchase organic)
- Cut pumpkin(s) in half and remove seeds and stringy pulp. Place halves face down on shallow baking pan and bake at 350 F for 45 minutes to 1 hour, or until soft.
- Once pumpkin has cooled, peel off skin. Cut up pumpkin and press the water out. I like to use a nut bag or cheese cloth and squeeze the pumpkin in my hands. This is the most time consuming part of the recipe and if you can recruit some extra helping hands, I highly recommend it. Eliminating excess water is important for preventing a watery pie.
- Put pumpkin in a food processor and process until smooth. Measure out 3 1/2 cups of pumpkin puree.
- Mix all ingredients together in a large bowl. It will smell wonderful!
- Pour the mixture into two unbaked pie shells.
- Bake at 400 F or 10 minutes and then reduce heat to 350 F and continue baking for an additional 35 minutes or until a cake tester inserted in the centre of the pie comes out clean.
In the fall I like to bake extra pumpkin; press & puree it into 3 1/2 cup portions and freeze it. Then I have pumpkin on hand for baking pies at Christmas.