Disclaimer: This is a Paleo for the Rest of Us Recipe. Which means it's not for the hard-core. Which means, it's fine for me. Sometimes my desire for something sweet (besides fruit) gets the best of me. This version of pumpkin pie fits under the category of Not For Everyday, but is still a whole heck of lot better than a package of cookies split between me and the fam for dinner.
Vita-Mix Paleo Pumpkin Pie
1 pie pumpkin, cooked
1 cup organic whipping cream
1/2 cup raw milk
3 cage- free chicken eggs
1 - 2 t ginger
1 - 2 t nutmeg
1 - 2 t cinnamon
2 t vanilla
1/2 to 1 cup sugar and/or your choice equivalent sweetener (maple syrup is great, but takes longer to bake and half Stevia in the Raw/half sugar is good too).
I just scooped out the pumpkin after cooking it, and threw it straight into the Vita-Mix. (Food processor owners could just process the pumpkin separately.) The first time I made it, I blended it first, and then added the other ingredients. I noticed no difference the second time when I just threw it all in and blended it with the stick. If you use less sugar/sweetener, I'd suggest using the upper range of spices. I poured this in a rather large buttered glass casserole and baked on 375 for 25-35 minutes, depending on the thickness. Alternately, if you want a traditionally shaped pie, this mixture will fill two pie plates. The pie should be soft, but not wet in the center when done, and should not brown. Another good hint for doneness is when it pulls away from the sides of the baking dish.
I've never been a fan of soggy pie crust anyway, so I probably prefer this version to the original. We eat it with homemade whipped cream, since we do dairy on special occasions and, after all, pumpkin pie is a special occasion.
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