Nourishing Pumpkin Custard Pie

Nourishing Pumpkin Custard Pie | Without highly processed evaporated or condensed milk, Nourishing Pumpkin Custard Pie is gluten-free and contains healthy fats plus all the nutritional benefits of pumpkin. Coconut sugar adds elusive caramel flavor to our take on Fall's most popular pie. | WildlyOrganic.com

 

As Fall encroaches on our hot days, it’s time to begin the practice of thankfulness.

Maybe you’re thankful for a successful gardening season, which is, hopefully, still on-going throughout the seasonal change. Perhaps you’re thankful for good health, a steady job, or, in our case, the gift of nourishing foods.

With pumpkin recipes already bombarding the Internet, it can be difficult to know what to make first. We encourage you to be selective in the seasonal recipes — especially the desserts — that you prepare for your families.

Choose only those with nourishing, whole foods, and you never have to feel “bad” about it!

Nourishing Pumpkin Custard Pie

Pumpkin pie is one of our favorite Fall pies. So, we present a nourishing pumpkin custard pie.

It doesn’t contain highly processed evaporated or condensed milk. Real fats from egg yolks and cream help with the absorption of pumpkin’s nutrients. Sweetening with Wildly Organic’s Coconut Sugar adds an elusive caramel flavor.

It has a perfect firm texture after it cools down completely.

We highly recommend our No-Roll Gluten-Free Pie Crust for this custard filling; however, use your favorite whole foods pie crust if you prefer.

Feel free to eat yours straight from the dish, or garnish with a generous dollop of freshly whipped cream and a sprinkle of extra cinnamon.

What’s your favorite fall pie?

Nourishing Pumpkin Custard Pie
Without highly processed evaporated or condensed milk, this Nourishing Pumpkin Custard Pie contains healthy fats and all the nutritional benefits of pumpkin. Coconut sugar adds elusive caramel flavor to our take on Fall's most popular pie.
    Servings8 slices
    Ingredients
    • 2cups pumpkin pureenot pumpkin pie blend
    • 5 egg yolks
    • 1-1/2 cups heavy whipping creamnot ultra-pasteurized
    • 3/4cup Wildly Organic Coconut Sugar
    • 1teaspoon vanilla extract
    • 1 teaspoon Ground Cinnamon
    • 1/4 teaspoon Ground Nutmeg
    • 1/2 teaspoon Ground Ginger
    Instructions
    1. Preheat oven to 350 degrees Fahrenheit.
    2. Mix all ingredients in a blender until smooth.
    3. In a medium sauce pan, bring to slow boil, and simmer for 5-10 minutes, until it slightly thickens.
    4. Transfer the mixture to the par-baked pie crust of your choice, such as Wildly Organic's No-Roll Gluten-Free Pie Crust.
    5. Bake 30 minutes.
    6. Cool in the refrigerator, preferably overnight.
    7. Slice and serve cold.

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