Recipe 16/36 Pumpkin Pie, Full Dairy, Gluten Free

2 cups of pumpkin pulp purée from a sugar pumpkin
1 1/2 cup heavy cream
1 cup packed raw sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon fresh diced ginger
1/4 teaspoon fresh ground allspice
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon fresh ground cloves
1/4 teaspoon fresh ground cardamon


  • Standard procedure is to halve a pumpkin, then bake it for an hour at 300 degrees, then scoop it out and puree it. I peel first (make stock from the cuttings), bake for 300 degrees for an hour, chop fine and blend it. I then add the spices and let the flavors meld for a few hours in the fridge.
  • Mix sugars, salt, in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
  • Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
  • Pie Shell
    1 cup of very finely chopped almonds or almond meal.
    3 tablespoons butter
    2 tablespoons heavy cream

    I work the butter into the almond meal with my hands until the butter is pretty evenly worked in. Then add the cream and work it in until its wet. Then press it into the pie pan and work it until its flat and pie crust looking. Then put it into a 350 degree oven for 10 to 12 minutes.

    One in the oven, this took a long time to set up, next time I make it, I will probably add another egg. That said, it was a great pei. The crust drew rave reviews from the crowd and the cream gives it a mouth feel superior to evaporated milk.

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