Warning! This is not some holistic nutritionist’s attempt at making pumpkin pie healthy by substituting the fat for apple sauce and the sugar for stevia; this is the real deal!  This is a rare treat in my house, but oh-so-savoured! Enjoy!

This recipe is adapted from the Joy of Cooking (I know it’s sacrilege to adapt anything from this book, but I’ll take my chances). The recipe said this would make one 9-inch pie. I doubled it, though and got three out of it. 

Cook your pumpkin by washing it, cutting it in half, cleaning out the seeds and strings, and placing face-down on a cookie sheet with a bit of water to steam it.  Bake at 350º for about 20 minutes or until the flesh is soft when pierced with a fork.  Let it cool slightly, then scrape out the pulp and put into a food processor or blender.  Process until smooth.  Be careful: this is where I can’t stop eating warm pumpkin straight out of the processor!  I have learned to make extra!

 For a printable version click here.


Enough pie dough to line one 9-inch pie plate (this recipe is also from the Joy of Cooking; again I doubled everything and got three pies)

2 c. cooked pumpkin (yes you can use canned, but don’t – just call me for a pumpkin)

1½ c. evaporated milk or rich cream

¼ c. brown sugar

½ c. white sugar

½ tsp. salt

1½ tsp. cinnamon

¾ tsp. ginger

½ tsp. nutmeg or allspice (allspice is so great here, it adds a slight bit of peppery after taste that is yum)

¼ tsp. cloves

2 eggs, slightly beaten

Mix all the ingredients and pour into pie shells.  Bake 15 minutes at 425º, then reduce heat to 350º and bake about 45 min. longer or until an inserted knife comes out clean.  Serve with whipping cream. 

I served this at our Thanksgiving dinner last year and it was met with moans!

Don’t feel guilty…this is a wholesome treat.  Enjoy and bless every bite!

Remember to celebrate and be thankful for all the greatness and love in your life.  Happy Thanksgiving!


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