Thanksgiving Day Pumpkin Pie

Use your decorative pumpkins from Halloween to make a pumpkin pie just in time for Thanksgiving!

Thanksgiving Day Pumpkin Pie 

soy-free, peanut-free, tree nut-free, seed-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free

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I used pie pumpkins that I had purchased for decoration earlier this season, but any size pumpkin will work!

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Cut pumpkin in half or quarters (depending on how large your pumpkin is). Scoop out and discard the seeds.

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Place pumpkin pieces in a large baking dish, flesh side down.

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Poke pumpkin with a fork, cover pan with foil, and bake at 350*F for 40-60 minutes, until pumpkin is soft.

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Scoop the soft pumpkin out of the skin into a large bowl and discard the skin.

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Puree pumpkin in food processor until smooth.

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Store pumpkin puree in refrigerator until ready to use in your Thanksgiving Day Pumpkin Pie!

Ingredients:

  • 2 cups cooked pumpkin
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 Tbsp molasses
  • 1/2 tsp ground allspice
  • 2 tsp cinnamon
  • 2 tsp powdered ginger
  • 3/4 tsp salt
  • 2 beaten eggs (preferably organic, pasture fed, and cage-free)
  • 1 cup evaporated milk
  • 1 unbaked 9-inch pie crust (I used a frozen Trader Joe’s pie crust)

Preheat oven to 375*F. Place pumpkin and other filling ingredients in a medium bowl and whisk until smooth. Spread mixture into pie crust and bake for 10 minutes. Reduce oven heat to 350*F and bake for another 40 minutes, until pie is firm in the center when shaken lightly. Cool to room temperature and chill in refrigerator until ready to serve.

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This pie has a delicious natural pumpkin flavor that’s not overly sweet. Next time around I plan to make my own pie crust from scratch!

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