Real Food Pumpkin Pie

This post contains affiliate links.

Real Food Pumpkin Pie

Thanksgiving is almost upon us! It is an often overlooked holiday with Christmas joy and joyness overshadowing it. Personally I am a huge Christmas fan, but am always careful to not forget the special day of thanks that comes before it.

We should be thankful everyday for the numerous blessings we receive. But to have a whole day set aside to feast and reflect on the year’s bounty? What fun! I hope you will be able to spend the day in an enjoyable way, with lots of food involved.

And with that special holiday coming this week I must include an obligatory Pumpkin Pie Recipe!

This recipe uses all real food ingredients and is actually quite healthy. I experimented with a few variations and landed on this choice. It uses a gluten-free crust and honey as a sweetener. It isn’t overly sweet and won’t push you over the edge, but has some really excellent flavors. It tastes excellent with coconut whipped cream on top.

Real Food Pumpkin Pie

Real Food Pumpkin Pie



    For the Pie Crust
  1. Heat oven to 325 degrees.
  2. In a large bowl, mix dry ingredients.
  3. In a small bowl, mix wet ingredients.
  4. Pour the wet ingredients into the dry and mix well. It should be moist and flakey.
  5. Pat the dough into a greased pie pan. This takes a little finesse. The dough is fairly flakey and so you need to smooth it into the pan with your fingers.
  6. Cook for 10-15 minutes until the edges are golden brown.
  7. Let cool. It's best to freeze for about 20 minutes before adding pie filling. That helps the edges to not burn when baking your pie.
  8. For the Pumpkin Pie
  9. Raise oven temperature to 350 degrees.
  10. In a large bowl whisk all ingredients together.
  11. Pour pie filling into frozen pie crust. Freezing the crust should keep the edges from burning, but if you are prone to toast the edges, go ahead and cover with foil.
  12. Cook for 40-45 minutes, until the pie is almost fully set, the middle will still be slightly jiggly.
  13. Cool for 30 minutes in the oven with the door cracked, this helps keep the top from splitting in the middle.
  14. Serve chilled.

Enjoy your holiday! Don’t forget to take some time to be thankful and rest.

This post is shared on Homestead Barn Hop, Modest Monday, Meal Plan Monday, Wildcrafting Wednesday, Creative Muster, WFMW, Homestead Blog Hop.

newsletter banner cropped

One thought on “Real Food Pumpkin Pie

  1. MY dd has made a pie like this. Very, very good. Thanks for sharing this at Wildcrafting Wednesday Christmas edition.

Comments are closed.