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Holiday Pumpkin Pie with 3 pie crust options

Lively Life
This Holiday Pumpkin Pie! is so easy and delicious! Enjoy!
You can make the Pumpkin puree (or canned pumpkin) and make crust day or two before. Pumpkin Pie only takes 10 min to make then bake for 45 min.
This Pumpkin pie uses eggs and alternative milk, lots of spices! Maple syrup and optional vanilla.
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Prep Time 20 minutes
Cook Time 45 minutes
Puree from pumpkin pie and slowest crust - spelt pie crust gives this longest time 2 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine Breakfast, Dessert
Servings 1 pie

Ingredients
  

Make or buy pie crust first. There are three options below this recipe.

Make Pumpkin Puree bake at 375oF (190oC) for 40 to 55 min or canned pumpkin.

  • 2 cups puree pumpkin from pumpkin pie (baked at
  • 1/4 cup maple syrup or honey
  • 2 eggs beaten
  • 1 cup alternative milk or coconut milk
  • 2 tsp vanilla optional

Spices

  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 tsp cinnamon
  • 1/2 tsp all spices (optional)
  • 1/2 tsp nutmeg (optional)
  • 1/2 tsp sea salt or himalayan salt

Instructions
 

  • Prebake shell (Spelt pie crust or other gluten-free links above) to 5 min prior. (Note I baked it 10 min, bake for 5 min instead.)
  • PUMPKIN PUREE - Half pumpkin or cut in slices. Place pumpkin in a baking dish with lid and fill the bottom with 1/4 inch of water, bake for 40-55 min till pumpkin is tender (test with fork). Take off the skin with a butter knife. You can puree it in a food processor or heavy duty blender.
  • Mix all the ingredients together for the puree.
  • Place in Shell. and bake at 375oF for 15 min then 350 for 30min.

Notes

3 pie crust options
Gluten-free Pecan Crust
Homemade Gluten-free Pie Crust
Spelt Pie Crust  - Spelt contains gluten. Many people who have wheat sensitivities, can tolerate spelt flour. Celiac will react to spelt
 
 
Keyword pumpkin, pumpkin pie