This week I’ve been craving pumpkin, specifically pumpkin pie. When I told people I decided to make one this week I had one of two reactions: 1) “Yay, pumpkin pie!” or 2) “Pumpkin… in January!?”. What’s wrong with pumpkin in January? At this point, most of you know I am a pumpkin fiend, so why should I restrict myself to enjoying it only one month per year? The answer: I shouldn’t, and I won’t!
So without further ado…. Here’s my pumpkin pie recipe!
I cheated a bit with the gluten free pastry and simply used Gluten Free Pantry’s box pie dough mix. I could have made my own from scratch but I’ve used this enough to know that it’s good (and since I planned on sharing this pie with someone, I didn’t feel like experimenting in case the results were less than delicious). As for the pie filling, I took the recipe from The Harrowsmith Cookbook – Vol 1, and it looks something like this:
Combine all the ingredients together in the order given:
2 eggs, lightly beaten
2 3/4 cups cooked mashed pumpkin (see here on how to make your own pumpkin puree)
3/4 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 2/3 cup light cream
Pour into pie shell. Bake at 350 degrees F for 45 minutes or until knife inserted in filling comes out clean. Cool. Top with whipped cream.
It’s just that easy! I wonder why I don’t make this every month…
Pictures to follow, assuming I remember to take some before it gets devoured!!