I have fond memories of making pumpkin pies for Thanksgiving. We were sure to convert our family recipe to a gluten-free recipe when I was diagnosed with celiac disease three years ago. Then came my efforts to reduce the sugar. This recipe does the trick! Be sure to save room for a slice of this yummy pumpkin pie and get ready to savor each bite.
NOTE: This recipe has been updated and incorporated into a new e-cookbook, Organic, Non-GMO and Gluten-Free Fall Family Favorites.
Hana's Gingered Pumpkin Pie
Pumpkin pie can actually be pretty darn good for you too. Pumpkin is a colorful vegetable after all, and spices are absolutely full of antioxidants and anti-inflammatory power. This year is all about giving thanks for your body with quality food. This year, with this recipe, you can have your pie and eat it too.
- 6 Pamela’s Ginger Snaps, or 6 oz any gluten-free ginger snap cookies
- 1 cup pecans
- 2 tablespoons organic butter
- 1/4 cup organic butter
- 3 organic eggs, beaten
- 2 cups pumpkin puree
- 1/2 tablespoon cinnamon
- 1/2 tablespoon ginger
- 1/2 tablespoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cloves
- 1/4 cup organic brown sugar, optional
- 1/4 cup organic white sugar, optional
- Here's the order of things: Make the crust first, bake it, cool it and then fill with pumpkin custard.
Making the crust:
- Pre-heat the oven to 350 degrees and get a 9? pie plate ready.
- Melt the butter in the pie plate.
- Place the ginger snaps and the pecans in the food processor or VitaMix. Wizz around until the cookies and pecans are coarsely ground. Not as fine as flour, but you don’t want any chunks either.
- Dump the cookie pecan mix into the pie plate. Working with your hands, press into the bottom of the pie plate. Press the crust up the sides working from the center out.
- Bake for 8-10 minutes.
- When the crust is done baking, turn up the oven heat to 450 degrees.
- Allow the crust to cool.
Make the pumpkin custard:
- While the crust is baking, make the custard.
- Melt the butter in a glass mixing bowl.
- Beat eggs and add to the mixing bowl.
- Add the pumpkin, beaten eggs, and spices.
- Taste the pumpkin. I tried it without any sugar and thought it needed a little bit. Our old family recipe called for 1 1/2 cups of sugar! Add the sugars slowly to your liking. Remember it’s a cookie crust, which makes the whole pie a bit sweeter.
- Mix thoroughly and pour into the cooled crust.
- Place the pie into the oven at 450 degrees for 10 minutes and then turn the heat down to 350 degrees for 30 minutes. Bake until the center of the pie is set.
- Allow the pie to cool.
- Serve with homemade organic whipped cream spiked with a bit of fresh ginger.
Gluten-free and vegetarian. You can make it dairy-free by using unrefined organic coconut oil.
Recipe from Nourishing Results, LLC