Nourishing Traditions Pumpkin Pie

by kahartke

Prep time: 0:15 Overall time: 1:00

Servings: 8 servings

INGREDIENTS

3/4 cup almond meal (for crust)
1 -15 ounce can pumpkin puree (I used fresh cooked pumpkin, pureed)
3 eggs (farm fresh is best)
1/2 cup Rapadura Sugar
1 pinch Stevia*
1 TBL Fresh Grated Ginger
1 Teasp Cinnamon
1/4 Teasp Sea Salt
1/4 Teasp Powdered Cloves
1/4 Teasp Nutmeg
Grated Rind of one Lemon
1 Cup Creme Fraiche
2 TBL Brandy (optional)

INSTRUCTIONS

Press almond meal in bottom and up sides of pie plate. Set aside.

Cream eggs with Rapadura and stevia*.
Gradually blend in other ingredients. Pour into pie shell and bake at 350 degrees for 35-45 minutes. Serve with vanilla ice cream or whipped cream.

* if you don't have Stevia, add an extra 1/4 cup Rapadura.

CHEF COMMENTS

This is a slightly modified version of the Pumpkin Pie recipe in Sally Fallon's Nourishing Traditions cookbook--a classic, and should be in every cooks library!

Tagged: desserts, pies, pumpkinpie add tags

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