We made a pumpkin pie yesterday. We got the recipe from the box of Mi-Del gingersnap cookies that we bought recently in a moment of weakness at the co-op. It has almost no sugar, and all natural ingredients. The kids helped us make it, and it turned out great.
1 1/2 c. crushed gingersnap cookies (the Mi-Dels are tiny and you need about 30)
5 T. butter, melted
First things first. Crush your cookies:
Stir in the melted butter and press into a pie pan (preferably glass or ceramic):
Now bake for about 7 minutes at 350 degrees. While it’s baking, mix up the pie filling:
Pumpkin Pie Filling
1/2 c. cream
1/2 c. maple syrup
2 eggs, beaten
1 15-oz can pumpkin puree (or 2 c. frozen pumpkin, pureed)
2 T. all-purpose flour
2 tsp. pumpkin pie spice or 1 tsp. cinnamon, 1/2 tsp. ginger, 1/2 tsp. nutmeg
1/2 tsp. salt
First, mix together the eggs, cream, and maple syrup:
In a separate bowl combine the pumpkin, flour, and spices:
Then mix the two together and pour into your prepared crust:
Bake at 350 degrees F, 45-55 minutes or until center is firm.
Beautiful, especially with real whipped cream.