I modified my mother’s classic pumpkin pie recipe to remove all the dairy, sugar and fat (except for the fats naturally occurring in the eggs). It can be made completely guiltless if you bake it as a soufflé in ramekins, but it gets better — albeit more carb-ey and fatty — if you add a bottom-layer of pie crust.
1 pie (8 servings)
1.5 C cooked pumpkin
1 C almond milk
1/4 C yacón, agave or maple syrup (more if needed)
1 T ground cinnamon
1 t vanilla extract
1/2 t fresh ginger, grated
1/2 t ground cloves
1/4 t ground allspice
1 pie crust (optional)
While it’s fine to use canned pumpkin in a pinch, I prefer to start with a whole sugar pie pumpkin. Preheat the oven to 400° and place the pumpkin, washed, upright in a jellyroll pan filled 2/3 full with water. IMPORTANT: Stab the pumpkin all the way through from the top with a knife several times so that it doesn’t explode in the oven.
Roast the pumpkin at 400° for about an hour, then remove and allow to cool to the touch. Remove all the seeds, stringy parts and the skin and then you’re ready to use the remaining pumpkin flesh for this recipe.
Preheat the oven to 425°
Now comes this easy part: dump everything into a blender and blend on a high for 60 seconds. At this point, I test the mixture for sweetness and add more yacón, agave or maple syrup and re-blend if it doesn’t seem sweet enough.
Pour the mixture into eight ramekins or a pie dish (optionally lining with raw pie crust if you desire).
If you used crust, line the edges with foil so that they don’t burn. Bake at 425° for 20 minutes, then reduce the heat to 275° and bake for another 35-45 minutes — until a knife poked in the center comes out clean. If you used ramekins, start testing them with a knife at 25-30 minutes as they require less cook time.