Another Pumpkin Pie

We grew a lot of pumpkins this year, so I was able to use fresh, homegrown pumpkin for the pie!


  • 2 cups pumpkin puree (really, really smooth — blender it a lot, push it through a screen to pull out fibers. I also let it sit in the fridge for a few days and dumped off the water that separated out)
  • 3 eggs
  • 1/3 cup maple sugar
  • 1 Tbsp cornstarch
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2+ tsp ginger
  • 1/4+ tsp nutmeg
  • 1/8 tsp cloves
  • 1/8 tsp black pepper
  • 1 cup heavy whipping cream
  • 1/4 cup almond milk

Stir all of the stuff together — it should form a smooth custard. Bake at 375F for about an hour. I used my walnut pie crust (but with almonds instead of walnuts), so I had the crust covered for the entire baking time.

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