Best Ever Pumpkin Pie

There are thousand of pumpkin pie recipes on the net, so what makes mine different? Well first, I don’t use an entire cup of sugar to sweeten my pie. The processed white stuff just didn’t belong here. The second difference? I don’t use evaporated or condensed milk either. Even with these two huge changes, my pumpkin pie is still sweet, creamy, and heavenly. Plus with your own pumpkin puree, you get a sense of pride knowing that you made everything from start to finish, and it’s no harder then opening up a can of “pumpkin” which really can be anything but. Did you know that the type of “pumpkin” Libbys, the biggest producer of canned pumpkin, uses only variety which looks more like a butternut squash then a pumpkin. The last difference is the addition of just a touch of molasses. It darkens the pie a bit and adds just a hint of incredible flavor.

What You Need:

1 pie crust (store bought is fine, but I suggest making your own)
2 c pumpkin puree
3 eggs
1 c half and half or whole milk
1/2 c REAL maple syrup, brown rice syrup or agave
1 tbs molasses
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
pinch of salt

What To Do:

Preheat your oven to 350.
Whisk the eggs with the milk until thoroughly combined. Add in the pumpkin puree, molasses, sweetener and the spices. Mix really well.
Place your pie with, the crust inside, onto the bottom rack of your oven. Pour the pie filling into the crust. This makes getting the pie to the oven without spilling much easier!
Bake for about 50 minutes or until the pie set and just barely giggles in the middle. Let cool and serve with whipped cream.