Old Fashioned Pumpkin Pie (Refined Sugar Free, No Evaporated Milk)
 
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This easy and delicious pumpkin pie is refined sugar free, gluten free, made with fresh pumpkin or squash, and made with cream instead of evaporated milk. The consistency is unchanged and I think the richness of the cream and the flavor of the fresh pumpkin makes this pie taste even better than your typical canned pumpkin mix pie. It's a complete win.
Author:
Recipe type: Dessert
Cuisine: Pumpkin Pie
Serves: 1 medium to large pie
Ingredients
  • 1 pie crust, rolled out into pie plate (don’t precook). You can use a regular-sized pie pan or an extra large one.
  • 1½ cups well-cooked butternut squash or pumpkin (use 2 cups for big pie)
  • 1¼ cup cream buy valtrex generic online (use 1½ cups for big pie)
  • 1 /3 cup melted honey, slightly cooled (use ½ cup for big pie)
  • 2 tablespoons maple syrup (use 3 for big pie)
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 3 eggs (use 4 for big pie)
  • ½ teaspoon vanilla extract
Instructions
  1. Note: It’s best to have a blender for this recipe so that you can blend the squash very well, but if you don’t have a blender, using a mixer and a hand masher works pretty well.
  2. Preheat the oven to 350 degrees F.
  3. Mash the squash well. If you don’t have a blender, mash very well with a fork or a potato masher.
  4. Put the squash in the blender (don’t turn the blender on yet).
  5. Add the cream, honey, and maple syrup to the squash. Blend on medium-high for about 30 seconds, until mixture is smooth and squash is fully pureed. If you’re using just a mixer, mix on high until mixture is smooth, then mash more with potato masher. Repeat mixing and mashing until squash is smooth.
  6. Add the spices, the eggs, and the vanilla extract. Blend or beat until smooth.
  7. Pour the mixture into the prepared pie crust. Cover the edges of the crust gently with foil (foil doesn’t have to be wrapped around crust, it just has to be over it). Don’t cover the filling with foil or else condensation will ruin the surface.
  8. Put the pie into the preheated oven. Bake at 350 for 1 or 1½ hours, until the filling feels pretty firm to touch and doesn’t wiggle when you touch it. As you bake, check the top of the crust now and then for brownness. If after about 1 hour it is still a very light brown, remove the foil and allow it to brown well. Keep an eye on it and cover again if necessary.
  9. When the pie is cooked, carefully remove from the oven and allow to cool for about 1 hour before putting it in the refrigerator to cool for at least 3 more hours before eating. It’s best refrigerated overnight but can be eaten on the same day.
  10. Top with whipped cream and enjoy.
Recipe by I Am Gluten Free at http://www.imglutenfree.com/old-fashioned-pumpkin-pie-refined-sugar-free-no-evaporated-milk/