Not too Sweet Pumpkin Pie

Not too Sweet Pumpkin Pie

This recipe is a morphing of Alice Waters' pumpkin pie in Chez Panisse Desserts, and an internet vegan pumpkin pie recipe with a few additions. Turns out coconut cream can be used instead of cream or half and half with stunning, if not, preferable, results!

We never use canned pumpkin so the results can vary depending on our squash of choice.  New Zealand Blue Pumpkin is sweet and delicious and highly recommended, but more readily available sugar pumpkins and butternut squash are great too. Sweetening and seasoning is to always to taste. Our family prefers a less sweet version which this recipe yields. 

 

Recipe for two pies:

Two pre-baked pie shell 

 

Filling:

2 cups fresh pumkin flesh, roasted and puréed 

1 cup of cream, half and half or coconut cream. Very similar results but the coconut cream is less filling

4 eggs

2 tsp brandy (optional)

3/4 cup coconut palm sugar (or 1/2 cup brown sugar)

1 tsp fresh ginger minced

1/8 tsp white pepper

1/8 tsp ground clove

1/8 tsp freshly ground nutmeg

2 tsp cinnamon

Preheat oven to 350.

Combine all of the above filling ingredients and whisk until smoth. Pour into prebaked pie shell and bake for for 45 min. or until the center is set.

Serve at room temperature with whipped cream or warm with hard sauce.