In the interest of supporting the pumpkin pie for breakfast platform, I wanted to update my fullproof pie recipe with a no-refined sugar version. I’ve tried this without any sweetener at all, and really, that’s fine if you roast your pumpkins to golden and your palette doesn’t require a sweet taste. Top it with a vanilla whipped cream (no sugar added) or a dollop of yogurt. I’ve also played with a maple sweetened pie. A half cup of that works well, too. Roasted pumpkin is so forgiving.
The version I like best though is sweetened with our friend’s backyard honey, a nice companion to our garden grown pumpkins. Enjoy it any time of the day and often.
Honey Sweetened Pumpkin Pie
This is an updated version of my go to pie recipe. Not used to working with whole pumpkins? See my easy breakdown here.
1 1/2 c. fresh pumpkin puree
2 eggs, plus 2 more yolks
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 c. honey
3/4 c. milk
3/4 c. cream
- Roll out your crust and place in a buttered, 9-inch pie plate. Refrigerate until ready to use.
- Squeeze any extra moisture from the pumpkin puree with your hands or an old cloth.
- In a large bowl, whisk eggs into the pumpkin puree. Whisk remaining ingredients in, until smooth. If you like, use an immersion blender for a super smooth texture.
- Pour the filling into the chilled crust.
- Bake at 350F for 1 hour in the center of the oven.
- Cool and refrigerate until dessert time.
Small Potatoes 