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
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.