Pumpkin Pie

Yield: 2 pies


  • 3 cups organic pumpkin puree (we cook whole pumpkins on low heat- that makes them easy to pierce and dig out seeds- and use the fresh cooked pumpkin)
  • 1/2 cup honey (raw, unfiltered)
  • 1/2 cup organic grade B maple syrup
  • 1 TBSP organic black strap molasses
  • 1/4 tsp organic ground cloves
  • 2 tsp organic cinnamon
  • 1/2 tsp organic nutmeg
  • 1/4 tsp organic ground ginger
  • 1 1/4 tsp sea salt
  • 4 farm fresh or organic eggs, slightly beaten
  • 1 1/2 cups organic almond milk (or choose your favorite milk)


  1. Mix all ingredients in food processor or mix. Pour into pie shell (see whole wheat pie crust recipe)
  2. Bake at 10 minutes at 450 degrees. Reduce heat to 350F and continue cooking for 1 hour or until set
  3. This recipe is soooo good! We buy cream and whip it with some maple syrup and vanilla for a tasty, creamy topping!
  4. If you happen to have several pumpkins, bake them all and after de-seeding them, save the meat in glass mason jars and freeze… then you have ready pumpkin on hand.