So I finally mustered up the courage to make Pumpkin Pie at home. It was a daunting task but it turned out pretty good if I do say so myself! And best of all, my boys gave it their seal of approval!
With scratch made pumpkin puree ready ( the recipe of which I had found on Pinterest) I went about baking the pie.
- The Crust
- 1 box Gluten free Jo Jo's* (can substitute with any chocolate flavored creme cookies)
- 1 cup oatmeal
- 1 stick butter, melted
- The Filling
- 1¾ cups pumpkin puree
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 cup maple syrup
- 1 tsp vanilla extract
- 2 eggs, lightly beaten
- 1 cup heavy cream
- Preheat oven to 425 degrees
- Crush the chocolate cookies in a food processor
- In a bowl combine the crushed cookies, the oatmeal and the melted butter
- In a pie dish, speed out the cookie mixture and set aside
- In a medium sized bowl combine puree, maple syrup, spices and vanilla
- Stir in eggs, puree mixture and cream
- Pour into the pie dish
- Bake for 15 minutes
- Turn oven down to 350 degrees and bake till the center is set, about 90 minutes
- Cool on wire rack
* Jo Jo’s are oreo type cookies available at Trader Jo’s. I used these to avoid genetically engineered ingredients.
This is definitely not an every day indulgence but neither is it as unhealthy as conventional store bought pie. The sugar is kept to a minimum with maple syrup being the only sweetner in the filling.
With the holidays just around the corner I think this pie would be a great addition to your meal. Especially if you want the kids to eat a healthier dessert without the usual complaints:)