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Organic Vegetarian Pumpkin Pie

Traditional Ovo-Lacto Pie With Eggs, Milk, Fresh Pumpkin

Ovo-Lacto Vegetarian Pumpkin Pie

This pumpkin pie recipe calls for dairy and eggs. Need egg & dairy free? Try our outstanding vegan pumpkin pie recipe.

Fresh pumpkin and organic ingredients transform an old standby into something wonderfully delicious.

Pumpkin is surprisingly easy to cook, and you can freeze extra for another pie, or pumpkin choc chip cookies.

Total Prep & Cook Time: 90 min.

One deep dish pie, 6 - 8 servings

Nutrition Data, 186g: 316 calories, 120 calories from fat, 43g carbohydrate, 13g fat, 274mg sodium, 20g sugars, 2g dietary fiber, 7g protein, 199% DV Vitamin A, 10% DV Calcium, 17% DV Iron. Estimated glycemic load: 28

Equipment: Besides an oven, you'll need:

  • 10" deep dish glass or metal pie pan
  • a large sharp knife - chef's knife or cleaver
  • rolling pin
  • large baking pan
  • foil wrap or cookie sheet
  • blender, food processor, food mill, sieve or whisk
  • pastry blender (you can use two knives, but it's laborious)
  • large saucepan
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Ingredients:

  • 2 cups fresh pureed pumpkin: see recipe below
  • 1 1/2 cup organic milk
  • 3 organic eggs
  • 2 Tbsp butter
  • 1 tsp vanilla
  • 1 tsp. cinnamon
  • 1/4 tsp nutmeg OR cloves
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 2 Tbsp light molasses (NOT blackstrap - too strong)
  • 1/2 c. organic unbleached sugar
  • 1 pie crust: See recipe below

Pumpkin: Makes enough for two pies:

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  1. 1 pie pumpkin, 3 - 5 lb
  2. Using a big sharp knife, cut the pumpkin into 8 pieces & remove seed pulp
  3. Place in a large baking pan, filled with 1/4" water, and cover with foil or cookie sheet
  4. Bake at 350 degrees for 1 hour, or until tender
  5. Let cool, then scoop the pumpkin out of the skins
  6. Puree in a food processor, blender, or put through a sieve or food mill

Pie Crust: For 1 pie:

  1. 3/4 c. organic unbleached white flour
  2. 3/4 cup organic whole wheat pastry flour
  3. 1/4 tsp salt
  4. 1/2 c. organic cold butter
  5. 1/4 - 1/2 c. ice water
  6. Blend flours + salt. Cut in butter, or rub in oil, until mixture is crumbly
  7. Mixing with a fork or fingers, gradually add just enough cold water to form a loose ball
  8. Roll out, place in pie plate, trim and crimp edges, refrigerate

Pie Directions:

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  1. Preheat oven to 425 degrees
  2. Heat the milk, remove from heat, add the pumpkin, eggs, butter and spices
  3. Blend with a whisk, blender stick or in a blender
  4. Lightly coat the bottom of the crust with flour
  5. Pour filling in crust, bake for 10 min at 425 degrees, reduce to 350 degrees, bake another 40 - 50 minutes
  6. Pie is done if the middle doesn't jiggle when you shake it a bit
  7. Allow to cool completely before serving. Delicious with whipped cream or without

Recipe Tips:

If you can't find a pumpkin, don't despair. Butternut squash works just as well, if not better. Or even yam or sweet potato. If you want two pies, double the pie ingredients, and pie crust. One 5 lb pumpkin is usually enough for two pies.

Vegan Pumpkin Pie: My daughter recently made a vegan version of this pumpkin pie recipe. She used 2 1/2 Tbsp egg replacer, with 1/4 cup water, and soy milk instead of cow's milk. For a firmer pie, we recommend adding a couple Tbsp organic cornstarch as well.

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