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.


  • 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


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.



*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.