Dearies, I thought for once in my life I might try to do something 'on time' or maybe even early, hence this post on pumpkin pie. Many of you probably have a standard or family recipe for this traditional fall dessert that I must mention is both delicious and not at all lacking in the area of redeeming qualities. I mean, anything made with squash as its main ingredient has got to be healthful to some extent, right?
Well, I've made sure that my pie is by using organic canned pumpkin, xylitol instead of sugar, and organic eggs and milk along with fresh spices and vanilla. The result is not only a more healthful dessert, but what I call 'pumpkin pie perfection'! So for those of you that don't have a family recipe or have just never made pumpkin pie at home, here is an easy, delicious version.
The recipe is below, but first know the '3 musts' for perfect canned pumpkin pie:
1. Use organic canned pumpkin-there is a major taste difference!
2. Whip your wet ingredients with a whisk for proper mixing.
3. Leave it to cool for at least 3 hours. Then chill before cutting.
Here's the recipe:
1 15 oz. Can Organic Pumpkin
1/2 Cup + 1 Tbsp. Xylitol*
2 Organic Eggs
3/4 Cup Organic 2% Milk
3/4 Tsp. Fresh Ground Cinnamon
1/2 Tsp. Ground Ginger
1/8 Tsp. Cloves or Cardamom
1/8 Tsp. Sea Salt
1/2 Tsp. Real Vanilla Extract
*If you do not want to use Xylitol, 3/4 Cup of Turbinado sugar is excellent too.
Place pumpkin in a mixing bowl with the cinnamon, ginger, cloves, and salt. Mix. Then add the Xylitol or sugar, eggs, milk, & vanilla. Whisk until smooth. Pour into chilled crust (the outer edges of the crust should be protected with foil or a crust protector). Bake at 425 degrees for 15 minutes. Then turn the heat down to 350 and bake for another 40-50 minutes. Remove from the oven & allow to cool on a wire rack for at least three hours. Then chill. Serve with whipped cream, etc.
For the crust, I made my typical crust from this post but, instead of A.P. Flour, I used King Arthur's White Whole Wheat.
Enjoy, my Lovelies!
Oh, and I must thank Kim over at The Ungourmet for reintroducing me to Xylitol, a natural sugar taken from wood and corn that does not affect blood insulin levels (amazing, no?). I never used Xylitol in baking due to reading that it just didn't work well in baked goods. Since I saw Kim's Sugar Free Almond Cornmeal Blueberry Shortcake's, I knew something had to be wrong with that information. And there certainly was, as my pumpkin pie is perfect. Take a look at Kim's beautiful shortcakes too if you please...