Pumpkin pie recipe no evaporated milk

We used to get sick every year around Christmas time.

It’s true there are a lot of colds going around this time of year, as well as a lot of people getting together having parties and such, but there are colds going around for a lot of the year and usually we don’t get sick. It could be all the Vitamin C that we take every time cold season rolls around (though really sometimes I think the Vitamin C actually makes me sick…it tastes awful). I think mainly we don’t get sick because our ranch-raised immune systems can fight it off. My sisters and I grew up around dogs, horses, and lots and lots of dirt (some of which we undoubtedly ate).

But for some reason we’d get sick every Christmas without fail. It finally hit us when we started cutting back on sugar: Sugar completely compromises your immune system. The sugar overload at Christmas probably resulted in total shutdown.

So anyway, over the years we’ve slowly cut back on the Christmas sugar dosage, and so we’ve gotten successively less and less sick each year. I’m going for “completely healthy” this year. Hopefully this junk-free pumpkin pie will help me along a bit (and just you know, I think the it tastes even better than regular pumpkin pie).

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: Linnaea

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 (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