Ingredients
- 2-3 large organic eggs
- 2 cups fresh cooked pumpkin, pureed
- 1/2 cup milk
- 3/4 cup heavy cream
- 1/2 cup dark evaporated cane juice
- 1/2 cup brown rice syrup
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/2 teaspoon fine sea salt
Directions
- Cut pumpkin into quarters or smaller pieces. Remove seeds (save for roasting). Place in baking dish with 1/4 inch water, cover with foil, and cook at 350 degrees for one hour, or until soft.
- Cool. Remove skin. Puree in blender. Spoon into cheese cloth and let excess moisture drain for about an hour.
- Whisk eggs in a large bowl.
- Whisk remaining ingredients together.
- Allow filling to stand at room temperature until there is no chill left.
- Pour mixture into baking pan or warmed pie crust.
- Bake until the center of the filling seems set but quivery when the pan is nudged, between 1 – 1 1/2 hours.
- Can be served cold, at room temperature, or slightly warmed.
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