Pumpkin Pie has always been a favorite of my Mother’s and my daughter’s. For years, I bought a small sugar pumpkin, steamed it, puréed it and used it to make a Pumpkin Chiffon Pie. Then, I evolved; and started to roast the fresh pumpkin. The roasted pumpkin has infinitely more flavor than the steamed one. Perhaps you’re wondering: why not buy canned puréed pumpkin? I love the color of a freshly puréed pumpkin. It is a beautiful deep shade of orange. Unfortunately, once you add the spices, the color changes and closely resembles canned pumpkin. Perhaps only my grandson-the super taster-would be able to taste the difference. The moral is, your pie will not suffer from using canned pumpkin . That being said, I continue to roast the fresh pumpkins my grandchildren bring me.
As to the Pumpkin Chiffon Pie: It is best if made the morning of the day you’re serving it. For me, it is usually Thanksgiving. As my crowd grew, my last minute prep time lessened. Now I make a baked pumpkin pie in a chocolate crumb crust or a graham cracker crust. Both can be baked and frozen in advance. If I have time, I’ll make a last minute meringue topping to dress it up. It is denser than the Chiffon pie but pumpkin lovers don’t mind. Cinnamon, ginger, cloves, and nutmeg are all traditional spices for a pumpkin pie. I offer you a balance of spices that work for me; but please adjust them to your family’s taste. When my friend who hates cloves comes, I leave out the cloves. Enjoy!
Prep time: 15 minutes not including roasting and puréeing pumpkin
Note: I use coconut milk in this recipe to replace the cream that is usually part of a Pumpkin Pie. It adds a creamy texture. The spice mix covers over the coconut flavor.
By November 2, 2017Published:
- 10 inch chocolate crumb crust/graham cracker crust/gluten free graham cracker crust baked for 3 minutes and refrigerated
- 2 large eggs
- 2 cups pumpkin purée fresh/canned
- 3/4 cup light brown sugar
- 1/4 cup pure maple syrup
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon Ground Ginger
- 1/4 teaspoon cloves
- 1 1/2 cups coconut milk
- medium mixing bowl
- cookie sheet lined with baking parchment
- cooling rack
- Preheat oven to: 350° F.
Beat eggs in mixing bowl. Add all the remaining ingredients and mix thoroughly. Place prepared pie crust on lined cookie sheet to catch any filling that drips out. Pour pumpkin mixture into pie shell. Place on bottom rack in the oven. Bake for 45 minutes. The center should remain a bit wobbly when you remove it from the oven; but a cake tester should come out clean. If it's too soft, leave it in another five minutes. Cool pie completely on rack. Top with meringue if desired. Serve cold.
- To freeze: Place plastic wrap directly on top of pumpkin filling so it doesn't form a skin. Wrap tightly in foil, label and place in freezer. Remove from freezer 2-3 hours before serving.