This is actually a super simple recipe–if you don’t mind roasting your own pumpkin, that is. I opted for a graham cracker crust so I could have a gluten-free crust. It makes for a much richer pie!
1. 2 cups of gluten-free graham cracker crumbs (I like Schar Honeygrams™ Gluten Free, I buy them from Safeway, so they should be found at most grocery stores in the baking aisle. I didn’t see crumbs though, so you’ll have to process the crackers into crumbs.)
2. 1/2 cup (1 stick) melted butter
3. 1/3 cup brown sugar (organic cane sugar is good too!)
1.As you let the butter cool, you can process the graham crackers in a food processor or, I just use, a coffee grinder. It may stick to the sides in a paste, but just scrape it off and fluff it up in the bowl with the rest of the crumbs, you’ll see it’s still dry, it just compacted together as it’s so finely ground. OR, you can crush and pound them with your hands while still in the packets.
2. Combine the butter, sugar and graham cracker crumbs together, mixing with a fork until a crumbly.
3. Pour onto (approx.) nine-inch pie plate. Use the bottom of a cup or glass, or large spoon, to press the mix over the bottom and up the sides of the plate.
4. Bake at 400° for 10 minutes. (Don’t go over time!!)
1. One half of a roasted pie pumpkin. You could use canned pumpkin (15 oz), but make sure it has one ingredient: pumpkin. Nothing is more rewarding, however, than roasting your own pumpkin! It’s so fresh, healthy and delicious.
2. 3/4 cup of brown sugar (organic cane sugar is good too!)
3. 2 1/2 teaspoons of Pumpkin Pie Spice (OR 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 ground cloves, 1/4 nutmeg)
4. 1/2 teaspoon salt
5. 1/2 teaspoon vanilla extract
6. two eggs, beaten
7. 1 cup half and half (or 2% milk), soured with 1 tablespoon of lemon juice. (no evaporated milk needed!)
1. Preheat oven to 425.
2. Peel the skin off your roasted pumpkin and plop half of it in a blender.
3. Before blending, add cream, eggs and vanilla. Blend until smooth.
4. Pour mixed ingredients into mixing bowl, and add sugar, salt and spices. Stir with rubber spatula.
5. Pour final mixture over pie crust slowly (you don’t want it to overflow!), you can also use a big ladle for more control.
6. Bake for 15 minutes at 425, then reduce heat to 350, and back for another 40-50 minutes until knife or fork comes out clean (if it isn’t quite clean, that’s okay!).
7. Let chill in the open air for an hour or so before serving. Or, I like to refrigerate overnight. Serve with some vanilla ice cream! I like Haagen-Dazs’s Vanilla Bean because they use the simplest ingredients.
Happy Thanksgiving! ~Namaste