Pumpkin Pie

Print Friendly, PDF & Email

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 Gloria Kobrin Published: November 30, 2014

  • Yield:

  • 9 inch pie (8-10 Servings)


  • 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


  • 1 mixing bowl
  • 1 whisk


  1. 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.