Wholesome Pumpkin Pie

Recipe

This pumpkin pie recipe is much healthier and tastier than the traditional one. Each bite feels solid when it touches the tongue, then melts in the mouth and slowly moves down the throat with warmth and delight from ginger, cinnamon, clove, and nutmeg.

The recipe calls for cream fraiche instead of condensed milk which substantially reduces the amount of sugar and empty calories in one serving. And who can stop at one serving of pumpkin pie? I admit, not I!

Ingredients:

• 9 inch pie crust (store bought or home made)

• 2 cups pumpkin puree (canned works, but the texture is better with a homemade pumpkin puree)*

• 3 large eggs

• 3 TBS maple syrup

• 1 TBS freshly grated ginger

• 1 tsp cinnamon

• 1/4 tsp salt

• 1/4 tsp powdered cloves

• 1/4 tsp grated nutmeg

• Zest from one lemon (organic)

• 1 cup cream fraiche

Instructions:

• Heat the oven for 350 degrees

• Beat eggs with maple syrup

• Add pumpkin puree and mixed it all well

• Add cream fraiche, salt, spices, and lemon zest

• Mix it all together with a spoon or a mixer using low setting

• Pour the pumpkin mixture into the pie shell crust

• Bake for about 40 minutes or until the center of the pie is firm.

• Serve cold or room temperature with or without whipping cream

*It is very easy to make pumpkin puree from scratch. You will need a pie pumpkin that is much smaller and sweeter than the regular one. Cut the pumpkin in half, scoop the seeds, and place both pumpkin halves (holes down) on a cookie sheet or a roasting pan. Roast in the oven at 350 degrees for about 40 minutes or until it feels soft under the skin. Let it cool, scoop the flesh out to a bowl and mash it with a hand blender.