Organic Ovo-Lacto Vegetarian Pumpkin Pie

Traditional Pumpkin Pie With Eggs, Milk, Fresh Pumpkin

This is a traditional pumpkin pie recipe, with dairy and eggs. If you're looking for vegan, try our outstanding vegan pumpkin pie recipe.

The fresh pumpkin, and organic ingredients transform this old standby into something wonderfully delicious. The pumpkin is surprisingly easy to prepare, and you can freeze extra for another pie, pumpkin soup, or pumpkin bread.

If you can't find a pumpkin, don't despair. Butternut squash works just as well, if not better. If you want two pies, double the pie ingredients, and pie crust. One 5 lb pumpkin is usually enough for two pies.

Makes one deep dish pumpkin pie, 6 - 8 servings

Printable Recipe: Click the printer icon on your browser - you'll get just the recipe

Besides an oven, you'll need:

• 10" deep dish glass or metal pie pan
• a large sharp knife - chef's knife or cleaver
• rolling pin
• large baking pan
• foil wrap or cookie sheet
• blender, food processor, food mill, sieve or whisk
• pastry blender (you can use two knives, but it's laborious)
• large saucepan

Ingredients:*

1. 2 cups fresh pureed pumpkin: see recipe below
2. 1 1/2 cup organic milk
3. 3 organic eggs
4. 2 Tbsp butter
5. 1 tsp vanilla
6. 1 tsp. cinnamon
7. 1/4 tsp nutmeg OR cloves
8. 1/2 tsp salt
9. 1/2 tsp ginger
10. 1/4 c. light molasses (NOT blackstrap - too strong)
11. 1/2 c. organic unbleached sugar
12. 1 pie crust: See recipe below

Pumpkin: This generally makes enough for two pies:

1. 1 pie pumpkin, 3 - 5 lb
2. Using a big sharp knife, cut the pumpkin into 8 pieces & remove seed pulp
3. Place in a large baking pan, filled with 1/4" water, and cover with foil or cookie sheet
4. Bake at 350 degrees for 1 hour, or until tender
5. Let cool, then scoop the pumpkin out of the skins
6. Puree in a food processor, blender, or put through a sieve or food mill

Pie Crust: For 1 pie:

1. 3/4 c. organic unbleached white flour
2. 3/4 cup organic whole wheat pastry flour
3. 1/4 tsp salt
4. 1/2 c. organic cold butter
5. 1/4 - 1/2 c. ice water
6. Blend flours + salt. Cut in butter, or rub in oil, until mixture is crumbly
7. Mixing with a fork or fingers, gradually add just enough cold water to form a loose ball
8. Roll out, place in pie plate, trim and crimp edges, refrigerate

Pie Directions:

1. Preheat oven to 425 degrees
2. Heat the milk, remove from heat, add the pumpkin, eggs, butter and spices
3. Blend with a whisk, blender stick or in a blender
4. Lightly coat the bottom of the crust with flour
5. Pour filling in crust, bake for 10 min at 425 degrees, reduce to 350 degrees, bake another 40 - 50 minutes
6. Pie is done if the middle doesn't jiggle when you shake it a bit
7. Allow to cool completely before serving. Delicious with whipped cream or without

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More Ovo-Lacto Vegetarian Holiday Desserts

Butter Short Crust Pastry (lacto-veg) Carrot Cake With Everything (ovo-lacto-veg, vegan) Olivia's Pear Tart (lacto-veg, vegan) Olivia's Pumpkin Cheesecake (lacto-veg) Serious Chocolate Chip Cookies (ovo-lacto-veg, vegan)

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