Pumpkin Pie

This recipe uses less sugar and no heavy cream for a tastier and healthier pie. 

Ingredients

For base:

10 sheets of Graham crackers (crumbled)

5 Tbsp melted butter

1 Tbsp brown sugar

1 tsp granulated sugar

For pumpkin puree:

1 pie pumpkin (Trader Joe's pumpkin was used for this recipe)

For filling:

2 eggs

2 cups (or 15oz can) pumpkin puree 

1/4 cup regular full fat milk

1/2 cup granulated sugar

1/4 tsp salt

1/2 tsp pumpkin spice or 1/4 tsp each of cinnamon and nutmeg

1/4 tsp ginger powder

1/8 tsp clove powder (optional)

1/8 tsp cardamom powder (optional)

1 tsp vanilla

Directions

For base:

Mix ingredients until well blended.

Press mixture into a 9'' pie dish.

For pumpkin puree:

Preheat oven to 400 deg F. 

Cut, deseed, and destring pumpkin well. 

Cut pumpkin into 2 halves and place face down in the oven on parchment paper.

Bake for 35 - 45 mins (depends on the size of the pumpkin) until soft.

Let it cool and then puree into a smooth paste.

For filling:

Preheat oven to 375 deg F.

Beat eggs only lightly. Mix in all ingredients listed for filling. Pour into the pie base.

Bake for 50 min, then keep snoozing for 10 mins until center is done (clean fork test) and jiggling has reduced. Pie will settle more once cooled. 

References

For step by step directions you may refer to the following, but the ingredients in the recipe above have been adjusted for better taste and health:

• Graham cracker pie crust: 
• Some good tips