Pumpkin Pie Extravaganza

Fall = pumpkins & pumpkins = pumpkin pies. This year like the past two years, I made six pies. I like to carve pumpkins every year and it would feel like such a waste to not use all that filling and hey, 40+ pounds of pumpkins makes for a lot of filling. (I also left some aside for soup and pancakes).

I made 5 average good ol’ pies and one special dairy-free, gluten-free pie.

andrea bonilla pumpkin pie

To start, for all of them I simmered the raw pumpkin with cinnamon, ginger, cloves, nutmeg, and a little bit of essence of vanilla. This was a two or so hours process (pumpkin releases a lot of water so it takes a while for it all to evaporate) because you want the end product somewhat thick.

I then puréed everything in a food processor. I got about 12 cups of pumpkin purée. 10 cups of the purée were used for the 5 regular pies and the remaining 2 for the dairy free pie.

5 Regular pies:

  • 10 cups purée
  • 2 cups heavy cream
  • 3 eggs
  • 1 cup of brown sugar
  • Pecans & chocolate chips (if desired)
  • 5 store bought pie crusts (NOT baked)

Whip up the eggs in one bowl and the heavy cream in another until it’s the consistency of thick whipped cream. Mix the eggs, whipped cream, sugar and purée in a big bowl. Sprinkle some pecans and chocolate chips on the bottom of the pie crust. Distribute the mixture evenly into pies. Bake at 350 degrees Fahrenheit for about 60-75 minutes until the top is a little darker and the edge of the crust is crisp.

andrea bonilla pumpkin pie

The fun dairy free, gluten free pie:

I searched the intrawebs a lot for some delicious gluten free pie crust recipes and found this one that seemed good. However I made a few changes. Instead of graham flour, I used almond flour and skipped the honey.

andrea bonilla pumpkin pie crust

For the filling I used:

  • 2 cups of purée
  • 1 cup coconut milk
  • 1/4 cup of brown sugar

I also made the crumble detailed in the linked recipe above, except I didn’t mince it in a food processor, just sprinkled it on top.

andrea bonilla pumpkin pie

Baked at 350 degrees Fahrenheit for about 75 minutes and then enjoy! My family who still has a love hate relationship with my healthy cooking ventures enjoyed it and hope you will too. Thanks Sonia from thehealthyfoodie.com for the recipe and inspiration!

Do you like to bake pumpkin pies? How do you make them?

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