Oh, how I have always loved pumpkin pie! I made this recipe for Thanksgiving. And again today. It is just lovely!
This is for our large family, so you might have to ½ the ingredients. I made one large pie, but it is probably two regular pies. I did not use a crust for this pie. I’m lazy. And we don’t eat wheat. I could use coconut flour or almond flour, but some of our kids don’t do well with almonds and well, I don’t always think the work of the crust is worth the effort. And I love the filling, so I’m just sticking with that.
Crustless Skillet Pumpkin Pie
4 cups of pumpkin puree
1 cup of honey
2 teaspoons of vanilla
1 teaspoon of sea salt
2 teaspoons of pumpkin pie spice
1.5 cups heavy cream
Blend well. I actually blend all of my ingredients in our blender. I usually cook my own pumpkin puree and blending it makes it silky smooth.
Bake at 375 for 35-45 minute. Remember, I did one large pie so if you make yours smaller, your cooking time may be less.
Insert tooth pick or knife to check if it’s done. If it comes out clean- it’s done.
I love my pumpkin pie served cold, so I either put it outside to cool (if its cold enough outdoors) or in the fridge for a few hours before dessert time.
We love, love, love to add fresh whipped raw cream to our pie.
2 cups of raw heavy cream
whip with mixer unit light and fluffy- takes at least 10 minutes
Drizzle in 2 tablespoons of honey- you may want more or less, depending on your taste preference. Blend with mixer