After making pumpkin pie since I was probably 10 years old, and trying everything from the recipe on the Libby's can (delicious!) to various recipes from my favorite homesteaders, I finally came up with the perfect recipe, by, of course, taking all my favorite parts and mashing them together. This recipe is so good, in fact, that you'll want more than 1 slice. And, you can eat it for breakfast, guilt-free, since it has ZERO processed sugar.
I grew up making pumpkin pie from the Libby's canned pumpkin, and store-bought pie crust. It was delicious. I looooove pumpkin pie!
I have grand plans of learning how to make my own crust someday, but I'm still trying to master sandwich bread. So there's that.
A few years ago, I started buying pie pumpkins from a farmers market in Decatur, TX, and made my own canned pumpkin. For safety reasons, because pumpkin is a low-acid food, you're not supposed to puree it before pressure-canning. You can, however, puree it, and freeze it. That being said, I don't always follow rules. I do, however, do a TON of research. If you're going to bend or break the rules, you better make sure you don't kill people in the process!!
Anyway, making your own puree--or getting it from a friend who makes her own--just adds magic to your recipe. Homegrown pumpkins have a better flavor than commercially-grown pumpkins. Just like homegrown chickens taste better than grocery store chickens! But of course, this recipe can be made with store-bought canned pumpkin puree, or homemade pumpkin puree. Whatever floats your boat.
If you're interested in making your own puree, click here for my favorite, super easy, tutorial.
Moving on!
This pie makes 3 8" pies, or 2 deep-dish pies. This year, to make things super easy on myself, I made 2 pies in 9x13 casserole dishes. Crust isn't my favorite part of the pie anyway, so I just put graham cracker crust on the bottom, poured the pumpkin mix on top, baked away, and voila!
And did I mention that is has no sugar??!
Here's what you need:
pumpkin puree--storebought or homemade
eggs
milk, cream, or half-and-half
maple syrup--which has multiple health benefits, in addition to being just plain delicious!
pumpkin pie spice--if you don't have any on hand, here's a super-quick recipe: 4 T cinnamon, 4 t ground nutmeg, 3 t ground ginger, 3 t ground cloves, 1 t allspice (I never have allspice, so feel free to omit if you don't have it). Mix together. Done.
salt
vanilla--or omit it. Whatever your preference. I happen to love vanilla.
Directions:
Preheat oven to 375.
In a large bowl, combine puree, maple syrup, pumpkin pie spice, salt, and vanilla.
Add in milk, and stir to combine.
Beat in eggs
Pour onto prepared crust, or directly into a pie pan or casserole dish for a crust-free option (aka breakfast).
Bake for 45-55 minutes (depending on the size of your container), or until a toothpick inserted in the center comes out clean.
Allow to cool on a wire rack for about 20 minutes, then feel free to dig in, or chill for 2 hours
That's it, y'all! It doesn't get any easier than that!
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