Nourishing Pumpkin Pie

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Every November, I start getting really excited. Why? Because… Pumpkin Pie Season! And ever since I began making the pumpkin pie from the Nourishing Traditions Cookbook, I have felt even more justified in my love for eating pumpkin pie for breakfast.

So, I make a lot of them during the holiday season. This bonanza only lasts for about a month, and I relish every pie, every crust, every bite. And so does my family. The pie I make is a slightly modified version of the one from Nourishing Traditions. I like mine a little spicier, less sweet, and with an extra touch of citrus.
Nourishing Pumpkin PieForget those pumkin spice lattes– this is the real deal, with fresh pumpkin, ginger, and and tangy créme fraiche.Pumpkin Pie Recipe

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Nourishing Traditions Pumpkin Pie

The pie I make is a slightly modified version of the one from Sally Fallon’s Nourishing Traditions cookbook. I like mine a little spicier, less sweet, and with an extra touch of citrus.

  • Author:
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50 minutes
  • Category: dessert
  • Method: baking

Ingredients

  • 1 pie crust recipe (I love the Grain-free Hazelnut Pie Crust)
  • 2 cups pumpkin (or other winter squash) pureé *, or 1 15 oz can pumpkin pureé
  • 3 eggs
  • 1/3 cup* organic cane sugar, maple sugar, or other non-liquid sweetener
  • 1 generous tablespoon freshly grated ginger
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • zest of 1 , lemon (washed, preferably organic)
  • 1 cup creme fraiche (You can also use heavy cream, but I love the way creme fraiche works here. For a dairy-free version, substitute full-fat coconut milk.)
  • 2 tablespoons brandy or cointreau, optional

Instructions

Combine all of the ingredients in a large bowl, and whisk until well blended. Pour into a pie crust and bake at 350ºF for 45-55 minutes. You will know it’s done when the middle doesn’t jiggle more then jello.

Enjoy!

Notes

*I make my winter squash pureé by cutting a squash in half, and baking it in the oven at 350º F until tender, about half an hour.

Taste your squash pureé, and if it’s nice and sweet, you will be fine with 1/4-1/3 cup of sugar. If it’s canned or just not a sweet squash, then you may want a bit more sweetener.

If you can, definitely start with a winter squash to make your own pureé and, I highly recommend making this nourishing pumpkin pie using my hazelnut pie crust recipe! It’s nutty, delicious, and grain-free!

Thanksgiving is my favorite holiday of all, even if it’s a little complex sometimes as an expat. It’s super nostalgic for me, and I have celebrated it in the Philippines, in the USA, in Germany, England, and Spain. It doesn’t matter where I am– I love the reflection on all of the goodness and provision in my life, and the opportunity to share good food with people I love.

I am wishing you all sweet times of celebration with your families, wherever you may be.

For some more Thanksgiving dinner ideas, check out these recipes:

Nourishing Traditions Pumpkin Pie

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