If you are anything like me, you like eating pumpkin pie any time of the year. You also like to find simple recipes, and you love it when that simple pumpkin pie recipe is adaptable to your special needs!
My remedy for pumpkin pie was easy. I had an illegal recipe, and I had an SCD recipe that was similar, but didn’t have the taste I’d grown accustomed to before I started watching what I ate. So I combined the two recipes to make one legal, delectable pie!
The Original Recipes
The Illegal Recipe:
- 1 1/2 cups sugar
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 4 large eggs
- 1 can (29 oz) 100% pure pumpkin
- 2 cans (12 fl-oz. each) Evaporated Milk
The SCD Recipe:
- 3 eggs, beaten
- 1 cup homemade yogurt or uncreamed cottage cheese (dry curd), pureed
- 1/2 cup honey
- 2 cups of prepared squash or pumpkin
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
I substituted the 1/2 cup honey in the SCD recipe for the sugar and the cup of homemade yogurt for the evaporated milk. Instead of 3 eggs, as in the SCD recipe, I used 4. Lastly, since I don’t care all that much for nutmeg, I used 1/2 teaspoon ginger.
I don’t make a crust for my pumpkin pie, since at the present I haven’t come up with one that’s been successful. However, I love this pie without crust. It doesn’t take away from it one bit.
Pumpkin Pie
- 1/2 cup honey
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 4 large eggs
- 29 oz. 100% pure pumpkin
- 1 cup homemade yogurt
Instructions:
- Mix salt, cinnamon, ginger, and cloves in small bowl. In another bowl, beat eggs. Stir in yogurt, honey, pumpkin, and spice mixture.
- Pour into 9 in. pie pan.
- Preheat oven to 425 degrees Fahrenheit. Bake for 15 minutes. Reduce temperature to 350 degrees, bake 40-50 minutes or until knife comes out clean. Cool 2 hours. Serve immediately or refrigerate.
Enjoy!
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(I entered this recipe in Slightly Indulgent Tuesday 5/4/10, Gluten-Free Wednesdays, and Real Food Wednesday 5/5/10)