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.

Download a printable PDF of this recipe

Gingersnap crust
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.