RecipesUSA 
Pumpkin Pie
The cosy autumn classic, lightened up — a naturally sweet pumpkin-and-egg custard in an almond-flour crust, sweetened with maple instead of refined sugar.
Ingredients
- 2 cups roasted pumpkin purée
- 2 eggs
- 1 cup milk (or evaporated/almond milk)
- ⅓ cup maple syrup
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 1 tsp vanilla
- 1½ cups almond flour
- 2 tbsp coconut oil, melted
- Pinch of salt
Method
- 1
Preheat the oven to 180°C (350°F).
- 2
Mix the almond flour, salt and melted coconut oil, then press into a pie dish to form the crust.
- 3
Whisk the pumpkin, eggs, milk, maple syrup, spices and vanilla until smooth.
- 4
Pour the filling into the crust.
- 5
Bake 45–50 minutes until the centre is just set.
- 6
Cool completely before slicing.
Swaps & variations
- Butternut squash in place of pumpkin
- Coconut milk for dairy-free
- Skip the crust and bake as custards in ramekins
Storing & freezing
Fridge up to 4 days. Freezes up to 2 months.
Grow it yourself
- Pumpkins Plant in late spring once soil warms.,Require full sun and plenty of room to vine.,Heavy feeders → add compost and manure.,Water deeply once or twice weekly.
- Eggs & Milk Backyard hens provide fresh, rich eggs ideal for pie.,Raw milk from goats or cows can be used to make evaporated milk.
- Neem spray and diatomaceous earth for squash bugs.
- Plant nasturtiums as trap plants.
- Rotate pumpkin beds yearly to prevent disease.
- Keep vines mulched to reduce stress.
- Pumpkins Ready when skin is hard and cannot be dented by fingernail.,Stem dries and turns woody.,Color deepens fully.,Cut stem with several inches attached to prevent rot.,Cure in a warm dry place 1–2 weeks.
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