I made a pumpkin pie the other day, a real pumpkin pie. Meaning, I cooked a small pumpkin and made my own filling.
I have to admit, I had never done this before. A can of pumpkin seemed sufficient. However, I will probably never use canned pumpkin for a pie ever again!
My husband told me that night, that the pie was the best pumpkin pie he had ever had! What a compliment, I was so excited.
I wanted to share the recipe with y’all! The little pumpkin I bought from Trader Joes had a sticker on it with a recipe. I adapted that recipe to my liking and it turned out great!
2 cups of fresh pumpkin
1/2 cup almond milk
3/4 cup organic brown sugar
1 1/2 tsp pumpkin pie spice
(If you don’t have pumpkin pie spice just use 3/4 tsp cinnamon, 1/4 tsp clove, 1/4 tsp allspice, 1/4 tsp nutmeg)
Combine all ingredients in a bowl and pour into a pie crust. Bake at 425 for 10 minutes and then reduce temperature to 350 for another 15 minutes or until filling is firm.
I used a gluten free pie crust but if you are not gluten free, any pie crust will work. Obviously homemade crust is better but pre made will work as well.