Yummy Whole Foods Pumpkin Pie

This gorgeous pumpkin pie pictured above was made by my friend Rhonda over here at the provident homemaker site. Rhonda and I attended the Agency Based Education Conference last Saturday. She shared with me how when she was in college, her roommates didn’t know that you could make pumpkin pie from a whole pumpkin. It amazes me that people are so into eating from boxes and cans that they don’t know the origins of their food.

Here’s Sarah, the Healthy Home Economist, who shows you one way to get pumpkin puree from whole pumpkins, so you can make pie! She filmed the video below for Gayle Guyardo, her local NBC anchorwoman.

Then if you want to make a pie, follow the recipe from Sarah that I copied from her site here.

Now THIS is Pumpkin Pie!

Ingredients

2 cups of baked, pureed, seasonal pumpkin (check your farmer’s markets, pumpkin is a Fall crop and you can get one fresh from the field if you just ask. Any variety will do. Really. Don’t get hung up on the color or type of pumpkin. They all work fine in my experience.)

9 oz organic, whole coconut milk (this is a wonderful, healthy stand-in for evaporated milk. Your pie will NOT taste coconut-y at all. Use only the thick white portion of the coconut milk and not the coconut water.)

2/3 cup evaporated cane sugar (sucanat or rapadura work great. 1/3 – 1/2 cup sugar and 4-6 drops of stevia may be substituted to make a lower sugar recipe)   {sources}

3 eggs

2 tsp ground organic cinnamon (use organic spices as non-organic ones are typically irradiated)
1/2 tsp ground organic ginger
1 tsp ground organic cloves
1 tsp ground organic nutmeg
1 tsp ground organic allspice

Instructions

The best way to bake a pumpkin is to first, cut it in half, then remove the seeds and bake, skin side up, in a glass pan filled with 1 inch of filtered water at 400F for one hour). Scoop out the thoroughly softened pumpkin and puree in a food processor. Do this a few days in advance and store in the refrigerator, so making the pie on Thanksgiving morning is a 5 minute snap. Make enough so that you already have enough pumpkin puree for Christmas too. Freeze in 1 pint or quart containers for easy thawing/baking later.

Whip together pumpkin puree, sugar, coconut milk and spices in a large, glass bowl with a whisk. Add lightly beaten eggs. Mix until just combined.

Pour into 2 standard pie crust shells. Bake in a 375F oven for about 50 minutes or until a knife inserted in the middle comes out clean. Cool. Serve with real whipped cream or enjoy on it’s own.

So what about a recipe for crust? Here’s Rhonda’s recipe on her blog for no problem pie crust. I am eager to make one using coconut oil.

And did you know that to save on storage space when preserving your pumpkin puree you can make pumpkin powder? Here are her directions for that.

Pumpkin powder in a decorative jar with directions for making pie would make a great neighbor gift!

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