Pumpkin Pie

I love Thanksgiving and I LOVE Pumpkin Pie…but it has to have the perfect blend of spices. And this is it…….my favorite pumpkin pie recipe. Yummmm! I hope you enjoy it too :)

On another note………..What are you thankful for??? Please feel free to comment (I will start it off) and let us all know what you are thankful for this time of year and all year long for that matter.

  • 1 (9-inch) Pie-crust, already prepared
  • 3 eggs
  • 1/2 to 3/4 cup Rapadura or Sucanat, to taste (I use 1/2 cup + 1 Tbsp.)
  • 1 can (15 ounces) pumpkin puree (not pie filling)
    OR 2 cups homemade pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup sour cream
  • 1/2 cup raw whole milk

Preheat oven to 350˚F. Bake pie shell for 10 minutes. Set a side.

In a large bowl, whisk together the eggs, rapadura (or sucanat), salt, and spices until combined.

Add pumpkin puree, followed by sour cream and milk; whisking until smooth.

Place pie shell in oven, pour in the filling and bake for 40 to 50 minutes; until filling is set but not completely firm (the filling should jiggle a bit in the center when the pan is nudged).

Tip: To prevent the crust from getting too brown, halfway through baking simply cover the edges of the crust with foil or a handy pie crust shield.

Cool pie for 2 hours on a cooling rack; then move to the refrigerator until ready to serve. Serve with fresh whipped cream.

Serves 8.

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


Bulk organic herbs, spices and essential oils. Sin


Comments

  1. This is our favorite pumpkin pie recipe! Thanks, Shannon! :)

  2. Just found your blog.Great recipe!!I am grain free…i would need to make my crust with a possible almond flour.I will have to experiment with the crust first.Looks so good.I love cooking with sucanat or rapadura!!

    • Glad you found us Sherry!

      If you do experiment, and find an almond flour (or other grain-free) pie crust recipe, please do come back here and let us all know. I know there are others who would be interested as well.

  3. Shannon,

    Is it okay to use regular raw/organic in place of sucanat or rapadura for the pie? If so, how much?

    Thanks,

    Judy

    • Yes it’s okay if that’s all you have or can find. Use the same amount that the recipe calls for.

      Just keep in mind rapadura and sucanat are unrefined sugars…meaning they have all the nutrients intact. Raw/organic sugars are still refined and processed.

  4. I am thankful for my family and the ability to prepare them good wholesome food that will nourish their bodies.

    …..Now it’s your turn :) Let us all know what you are thankful for…….

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