Pumpkin pie
Yield:
1 pie
Prep Time:
10 minutes
Cook Time:
1 hour
Additional Time:
1 day
Total Time:
1 day 1 hour 10 minutes
My favorite way to make a classic fall dessert.
Ingredients
- 1-15 oz. can of pumpkin puree
- 3/4 c. milk
- 1/3 c. tapioca starch or 2 eggs
- 3 Tbsp. agave
- 2 Tbsp. honey
- 1-9” pie crust
Spices
- 1/2 tsp. salt
- heaping 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/8 tsp. allspice
- 1/8 tsp. nutmeg
Instructions
- Whisk pumpkin, sweeteners, and spices in a bowl.
- Dissolve tapioca starch (if using) in the milk, and whisk into pumpkin mixture.
- Cover and refrigerate filling for a few hours, up to 3 days, to allow flavors to develop.
- When ready to bake, pre-bake crust, if necessary. While crust is baking, whisk eggs (if using) in separate bowl. Thoroughly mix eggs into pumpkin mixture, then add filling to cooled pie crust.
- Cover exposed crust with a silicone cover or tin foil to avoid burning. Bake at 350ºF away from direct heat for 1 hour. Let cool for at least 2 hours at room temp.
- Place cooled pie in fridge for at least 4 hours before serving.
