This is a great classic homemade pumpkin pie. I like it best when made with fresh pumpkin puree from homegrown pumpkins, but you can also make it with organic canned pumpkin. It’s perfect if you are looking for a healthier dessert this holiday season.
This recipe does not use any canned evaporated milk products as many pumpkin pie recipes do, because I think it’s better to use all-natural cream (or try coconut milk). As an added perk, it features predominantly organic ingredients.
I will be completely honest here and tell you that I do not usually bother with making traditional pastry crusts (aka pâte brisée). I don’t like the way they taste and they aren’t very good for you, but perhaps the biggest reason of all is that I find them difficult to make. I prefer to make crusts out of all-natural cookies, like the recipe below — or sometimes I use nuts and dried fruit.
If you truly enjoy the other sort of pie crust, though, feel free to use your favorite recipe (try to find one that’s not made with shortening, as these are filled with hydrogenated oils/trans-fats). It’s better for you to use a combination of butter and lard from grass-fed animals instead. Bonus — this combination produces a very flaky crust.
Recipe for Ginger Cookie Crust (with Variations)
- 1 ½ cups Newman’s Own Organics Ginger-Os
- 1/3 stick organic butter, melted
- In a blender or food processor, or by hand, blend or crush cookies into crumbs. Mix with melted butter and pack into the bottom of an unbuttered 9-inch springform pan or pie pan.
- Bake at 350° F for 9-10 minutes, or until uniformly brown and fragrant.
- If you want to make a graham cracker crust, use 1 1/2 cups graham crackers and 6 tbsp. butter. Because graham crackers are not very sweet, you can add 1/3 cup of sugar if you like. The natural brand Mi-Del makes vanilla wafer cookies and ginger snaps which make very good pie crusts, as do the other varieties of Newman’s Own organic cookies.
Recipe for Pumpkin Pie
- 1 3/4 cup well-drained easy homemade pumpkin puree (or 15 oz./1 can organic canned pumpkin)
- 2 eggs, preferably organic and free-range
- 1 cup organic heavy cream (or use coconut milk)
- 1 cup organic sugar or brown sugar (or a combination)
- 1 tsp. molasses
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. nutmeg
- 1/4 tsp. fine sea salt
- Preheat oven to 425° F.
- Process all ingredients in a blender or food processor.
- Pour into prepared pie crust and place in the oven. Reduce heat to 375° F and cook for 15 minutes.
- Turn the heat of the oven down to 300° F and continue to bake until the pumpkin custard is set in the middle (keep in mind that it will continue cooking a bit after you take it out of the oven). This will take 40-50 minutes. If the pie is getting too brown, cover it loosely with foil while it finishes baking.
- Cool and serve with homemade whipped cream or ice cream. Store leftovers in the refrigerator; pumpkin pie does not freeze well.
— Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen
Photo credit: Winnie Abramson