'Real Food' Pumpkin Pie" is made using nothing canned or processed. The pumpkin is roasted, then pureed, and I use cream rather than evaporated milk. Of course, the recipe works just as well with canned pumpkin and evaporated milk, but the taste? Oh the taste of a fresh roasted pumpkin pie... mmm! Read the Notes to see how to make it gluten- and dairy-free.
Mix sugar, salt, ground cinnamon, ground ginger, and cloves in small bowl.
Beat the eggs in a large bowl, then add dry ingredients and pumpkin puree.
Gradually add the cream, stirring carefully with a whisk.
Pour into a 9-inch deep-dish pie shell.
Bake at 425˚ for 15 minutes. Reduce heat to 350˚ and bake for 40-50 minutes. If the crust edges are getting too dark, you can cover them with foil.
Cool on wire rack for 2 hours.
Store in the refrigerator and serve with cinnamon whipped cream.
Notes
I have used coconut palm sugar instead of organic cane sugar and the taste is much more caramelly. The flavor of the coconut sugar almost overpowers the flavor of the pumpkin and that's why I prefer organic cane sugar.Use whatever pie crust recipe you prefer. I'm still working on a gluten-free recipe (or searching for it somewhere!). It works well to use 1:1 gluten-free flour blend in your favorite pie crust recipe.If you eat dairy-free, this works well with cashew cream, too. To roast the pumpkin, follow the instructions in this post.