• Lydia

Aunt Marilyn's Pumpkin Pie

My Aunt Marilyn always made the BEST pumpkin pies. Every thanksgiving I was always excited for her incredible spinach salad and her wonderful pumpkin pies. They were never sickeningly sweet, always a tad bid warm, and melted in your mouth. I make her recipe every year to ring in autumn and then I repeat it as often as I can before spring comes around. This pumpkin pie is one of my favorite desserts and I am pretty sure I have successfully passed that on to my children. I am picky about my pumpkin pies and have tweaked this recipe just a little by replacing the evaporated milk with full-fat coconut milk. (But if you have a thing for evaporated milk you can definitely use it instead of the coconut milk.) I also discovered this year that eating this pie with a huge dollop of homemade cinnamon whipped cream is by far the greatest thing I've ever eaten.


Aunt Marilyn's Pumpkin Pie




Ingredients:

2 large eggs

1/2 cup raw honey (I always use Hack's Humble Honey of course)

11/2 cups pureed pumpkin (from a can or cooked from a pie pumpkin)

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

pinch of ground cloves

1/2 tsp salt

1 cup full fat coconut milk

1 unbaked pie crust


Directions:

Preheat oven to 425 degrees F.

Beat eggs until foamy. (I use an electric stand mixer with whisk attachment)

Continue beating while stirring in the honey.

Add rest of ingredients EXCEPT milk. Mix well.

Stir in milk.


Place unbaked pie crust in a pie plate. Crimp edges. Pour in pumpkin mixture and bake at 425 for 15 mins. Lower the oven to 350 and bake for an additional 40-50 mins.


Test with a toothpick for doneness.


Let cool for 15 minutes. Serve with cinnamon whipped cream or vanilla ice cream.



pumpkin pie recipe

My quick pie crust is just:

1 stick cold cold butter, cut up in cubes

1 cup flour

1 Tbsp sugar

pinch of salt

3 Tbsp ice water


Place cubed butter in food processor with everything except ice water. Pulse until mixture resembles bread crumbs. Add ice water, one tablespoon at time. Pulse until combined. Remove on to well floured surface and form into a ball. Place in freezer for several minutes. Once cold, roll out to 1/8 inch thickness. Use for the best pumpkin pie in all the land.


*Thanks Aunt Marilyn for all the inspiration over the years!*




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