Cora's Cottage

Fall is the perfect time to enjoy a sweet treat like pumpkin pie. This pumpkin pie is perfect to take to family holiday’s and other celebrations, even if you are trying to minimize the amount of white sugar in your diet!

Why You’ll Love This Recipe

• Seasonal Ingredients: This recipe not only uses pumpkin(or squash), but includes lots of warming spices perfect for the cool weather.
• Easy: This recipe is simple and even a beginner can make a perfect pumpkin pie!
• Delicious: The perfect amount of sugar and spice!

Tips for this Recipe

• Squash puree can be substituted for the pumpkin puree if squash is more readily available to you.
• No need to pre-bake most pie crusts with this recipe!
• Whole milk is preferable, but any milk you have will do.

Pairings

• Whipped Cream
• Cool Weather

Tools

• Pie Plate
• Mixing Bowl
• Spatula
• Mixer (optional)
• Parchment Paper

Ingredients

• Pumpkin/Squash Puree
• Honey
• Vanilla
• Salt
• Milk
• Eggs
• Cinnamon
• Ginger
• Cloves
• Allspice
• Nutmeg
• Cornstarch
• Unbaked Pie Shell (Printable recipe included below!)

How to Make the Perfect Pumpkin Pie

Start by draining the pumpkin/squash puree if it is homemade, especially if it was frozen.  Homemade purees will have more water content, especially after freezing.  This will make the pie filling more liquid not allowing it to set properly. If you are using a store-bought puree, there is no need to drain the puree.

Once the puree is drained, lightly beat the eggs before combining all ingredients into the mixing bowl.   Beat all the ingredients together well.  When all the ingredients are mixed together well, pour the filling into a unbaked pie shell.

Place the pie into a 375°F oven and cover the top of the pie with a sheet of parchment paper to prevent burning the top edges of the pie crust.  Bake for 25 minutes, then remove the parchment paper, and bake for an additional 20-30 minutes.  The pie is done when a knife or toothpick comes out of the center of the pie clean.

Allow the pie to cool completely before serving.  A standard sized pie plate will make 6 large pieces or 8 regular pieces.  Serve with whipped cream on top. If there are any leftovers they should be refrigerated.