I say this pumpkin pie is for everyone because the ingredients are so simple, practically everyone can eat it. There’s no crust (though you could add one if you want) so there are no grains, and there is no sweetener of any kind (though it tastes remarkably sweet!). And it’s so delicious you won’t miss the usually-soggy crust or the sugar. It’s my favorite pumpkin pie ever!
A thoroughly satisfying dessert for any day of autumn or winter!
I have made this with pumpkin and butternut squash and carnival squash (my favorite) they tasted almost exactly the same (except the carnival squash had more flaor and was sweeter. I think you could use any winter squash. And I’m also going to try sweet potatoes, and see how that works.
- 2 1/2 cups pumpkin puree (or other winter squash)
- 3 tablespoons softened butter (or oil of your choice)
- 3 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 1/2 teaspooon salt
- Preheat oven to 350 degrees F.
- Place all ingredients in a food processor and process until smooth and creamy.
- Pour into a 9″ pie pan or baking dish.
- Bake at 350 degrees F for 40 minutes. I bake mine until really set, but not brown.
Allow to cool before serving. Once cooled, store in refrigerator.
I cut this in wedges, like a pie and top with vanilla whipped cream and just a sprinkle of coconut sugar. Yum! Yum! Yum!
I am allergic to eggs. Can this recipe work well by using 3 flax eggs instead of real eggs?
Thanks for your help and wonderful recipes. 🙂
I’ve never tried that, but would you try it and write back and let me know what happened? I recently decided to reduce my eating of eggs and am starting to explore how they can be replaced.
This looks delicious! I’m going to try this tomorrow! Thanks for the recipe!
It IS delicious!