Yield: 2 pies
Ingredients
- 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)
Instructions
- Mix all ingredients in food processor or mix. Pour into pie shell (see whole wheat pie crust recipe)
- Bake at 10 minutes at 450 degrees. Reduce heat to 350F and continue cooking for 1 hour or until set
- This recipe is soooo good! We buy cream and whip it with some maple syrup and vanilla for a tasty, creamy topping!
- 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.