Real Pumpkin Pie

 

The pumpkins are hitting the markets this time of year, and everyone is asking me for my recipe for pumpkin pie!

I am posting this recipe in honor of Real Food Day (October 24).

Here is my pumpkin pie recipe—and the only secret is that you HAVE TO use REAL pumpkin!

Steps 1:

Cook the pumpkin.  I just wash one, cut it up and put it in the slow cooker with a few inches of water on LOW overnight.  You can get fancy with all kinds of cool pumpkin types.  This pumpkin is a “cheese” pumpkin that we purchased from Idaho’s Bounty.

Step 2:  Make the pie crust.  I usually take 2-3 bags of gingersnap cookies (we like Pamela’s gluten free cookies for a gluten free pie) and put them in the Cuisinart with a stick of butter (melt it first).  Then press into several pie pans—3 large or 4 regular—and give it a little bake in the oven for 5-10 minutes at 350 degrees.


Step 3:  Make the filling.  After you’ve turned off the slow cooker and the pumpkin has cooled, scoop out the yummy flesh and strain out the extra water.  You’re looking for about 4-6 cups worth of pumpkin flesh, depending on how deep you like the pumpkin flavor.  Then add the rest of the ingredients to the bowl and beat it up:

-2 packages (8 oz) of cream cheese, softened
-1 cup granulated sugar
-1 cup brown sugar
-6 eggs
-1/2 teaspoon salt
-1 pint half and half
-1 stick of melted butter
-2 teaspoons vanilla extract
-2 teaspoons pumpkin pie spice

Step 4: Blend the filling mixture with a hand blender (see below for recommended brands). I have found that this gives the pie filling the best texture.

Step 5:  Add the filling to the pie crusts.

Step 6:  Bake for 50 minutes at 350 degrees.

You’ve just made pumpkin pies for an army.  Go and drop off a few at your neighbor’s house and share!  Enjoy!

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