After our Humble Pie failure of a couple weeks ago, I looked to a higher power for pastry inspiration and found it in Julia Child's The Way to Cook. We scaled down her master recipe by half, which gave us enough dough to make at least four small pies (we only made two and froze the rest of the dough for later). We halved, removed the seeds from, and roasted our little pie pumpkin before removing the flesh to use in this recipe. If you're looking for a pumpkin pie recipe that is free of refined sugar, our recipe may be just the thing.
Pumpkin Pie Filling
(makes enough for 2 small pies, double this recipe if you are using a 9 inch pie shell)
- 1/2 of the flesh from a roasted small pie pumpkin (about 1 1/2 cups)
- 1/4 cup agave nectar
- 1 egg
- 1/4 teaspoon cinnamon
- Dash of freshly grated ginger
Preheat oven to 450 degrees F.
Combine all ingredients in a blender and let 'er rip. Once the mixture has blended to a smooth consistency, pour into prepared pie shells (you can blind bake them in advance if you like) and decorate with pumpkin pastry cut-out(s).
Bake at 450 degrees for 10 minutes, then lower temperature to 350 degrees for another 15 to 20 minutes. The filling will puff up slightly and the top will become a little glossy.
Remove from oven and allow to cool completely before serving.