Pure Pumpkin Pie

This simple, pure pumpkin pie can be made either with organic canned pumpkin puree, or you can make your own pumpkin puree as I did in this recipe.  Homemade pumpkin puree is ridiculously easy to prepare (you can even bake a few pumpkins & freeze the leftover puree to use as-needed!).  To steam your pumpkin, preheat your oven to 350 degrees.  Remove the pumpkin seeds – don’t throw them away – wash the slimy pumpkin bits off.  Soak overnight in water (add salt if savory, sugar if sweet).  Spread onto a baking sheet, add spices, and bake at 350 degrees until golden.

Back to steaming your pumpkin: place your pumpkin face-down in a large baking dish and fill with 1 inch of water.  Let your pumpkin steam for about 45 minutes, or until you can easily peal the pumpkin skin away.  Add your pumpkin to your food processor and pulse until pureed.   To freeze extra pumpkin puree, place in a freeze-safe container OR add your puree to a Ziploc baggie (stores for about 6-8 months).  I recommend freezing your pumpkin in 1-Cup batches, this way it’s easier later when you add it to a recipe (why not try them in my Pumpkin Perfection Pancakes or Decadent Pumpkin Spiced Cookies?!).


  • 1 batch of my gluten-free pastry dough
  • 2 Cups pumpkin puree
  • 1 Cup non-dairy milk
  • 2 teaspoons cinnamon
  • 1 teaspoon fresh nutmeg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon dried ginger
  • 3/4 Cup organic brown sugar
  • 2 Tablespoons arrowroot starch


  1. Preheat your oven to 375 degrees.  Combine all ingredients in your food processor.  Blend until creamy.  Take a little taste & adjust seasonings if necessary.
  2. For your pie crust, grease a pie dish.  Lay a piece of plastic wrap on your working surface, place your dough ball, and top with another layer of plastic wrap.  Roll out your dough until it’s about 1/4 inch thick.  Carefully transfer your dough by removing the top layer of plastic, insert your hand under the bottom layer of plastic, and gently lift your dough and invert over your pre-greased pie dish.  Repair edges if necessary (it’s okay if it doesn’t look perfect, it’ll still taste delicious!).  Prebake your crust for about 10 minutes, or until the crust just starts to turn golden.
  3. Add your pumpkin pie filling and smooth over.  I had a few scraps of dough left over and made decorate stars to top my pie with.  Let your imagine run wild!
  4. Pop your pie in your oven for 35-40 minutes.  Let cool before serving.
  5. Enjoy eating whole!

Cashew Cream Topper

  • 1/2 cup organic cashews (these may be soaked overnight, for easier blending)
  • 1/4 cup water
  • 1 teaspoon organic vanilla extract
  • 2 Tablespoons raw agave nectar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Blend until creamy.  If sauce is too thick, add 1 Tablespoon of water at a time, until the desired consistency is reached.


    • eatingwhole says:

      Whew 3 pumpkins – sounds like your counter is stocking up like mine! Save those seeds! You can spice & bake them, crunch them up & bread tofu with them (or just snack on handfuls at a time!). Happy baking!!

  1. Pingback: Thanksliving Feast (V, GF) «

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