Not only was this pie delicious but against all odds- it froze well! I wrapped it tightly in plastic wrap and then in foil. I let it defrost slowly in the fridge to reduce the possibility of it drawing moisture from the shock of a warm kitchen.
Prep time: 15 minutes-not counting the time it takes to roast and puree the pumpkin
Pumpkin Pie
By Published: November 30, 2014
Yield:
- 9 inch pie (8-10 Servings)
Ingredients
- 1 9 inch pie crust par-baked
- 2 cups fresh pumpkin puree yes-you can use canned
- 2 large eggs
- 1 cup coconut cream
- 1/2 cup honey
- 1 1/2 teaspoons Cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon Ground Allspice
- 1/4 teaspoon ground mace
- 1/2 teaspoon salt
Equipment
- 1 mixing bowl
- 1 whisk
Directions
- Preheat oven to 375 F.
Whisk all the ingredients together and pour into par-baked pie shell. Place on bottom rack of oven and bake for 40-50 minutes or until pie barely jiggles and a cake tester comes out clean. Cool on rack.
