My eldest son, Spencer’s, favorite birthday dessert is pumpkin pie, of which, I confess, am not a fan. As a devoted young mother I did not disappoint … so I grew my own organic pumpkins and tweaked a recipe until it was entirely fresh and entirely acceptable to me. Fresh pumpkin, high in carotene and fresh ginger root, fresh cream—it ticks all the boxes for a healthy, nourishing dessert … so don’t feel guilty about devouring the next morning for breakfast! I go rather light on the sugar, add sugar to your taste, I prefer the pumpkin flavor to shine through—but I think the real secret here is the grated fresh ginger root!! I have now been told by a multitude of pumpkin pie lovers—that THIS is the BEST pumpkin pie ever!! Infused with LOVE … of course!

Make Pumpkin Purée

1 organic pumpkin—“Sugar pie” or “Cinderella”, “Fairytale” or “Cheese”—I find are best.

De-stem and cut pumpkin in half vertically down middle. Scoop out seeds. (Save, rinse and roast these) You will need to bake this in a large glass pyrex 13x9 or larger.

Place cut side down, fill with about an inch of filtered water at the bottom. Cover with foil.

Bake 375 degrees for 45 min or 1 hour till soft—about 20 mins per pound

Allow to cool. May be done the night before.

Scoop pumpkin out of skin into Cuisinart, add extra water from the roasting pan if needed and purée. This should be a bit like the consistency of thick baby food.

Measure out one pound containers of pumpkin. Freeze if not using right away.

This recipe makes a large pie or two smaller ones- OR one regular sized pie and one individual small pie for the Birthday boy!

To make your Pie:

Pre-heat oven to 425°.

One recipe of Your favorite single butter crust.

Rollout and line crust into an 11-inch pie plate. (or two 8-inch)

In large bowl beat together with a whisk or whisk attachment:

2 large eggs*

Add:

1 lb Pumpkin Puree

12 oz fresh Organic Heavy Cream

1/2 cup Brown Sugar

1tsp. Organic Cinnamon

1 tsp. fresh grated Ginger root—I grate about 1/2 inch peeled ginger root.

1/4 tsp. Cloves—OR Pumpkin pie spice

1/2 tsp. Salt

*If this is runny or you have small eggs, add another egg to make more of a custard.

Bake pie 15 mins at 425° then reduce heat to 350° and bake another 20 to 30 mins until set.

Watch this—it depends on the size of your pie plate!

It should not jiggle and be watery in the middle when lightly shaken.

Cool 30 mins.

Refrigerate until firm; about 4 hours. I like to bring back to room temperature to serve.

Dollop with freshly whipped cream sweetened with a bit of white or brown sugar. And of course a cup or Chai Bella™ or Caramela™ tea!

Let me know if you try it and what you think!! Leave your comments below. Lisa xx

Lisa’s Secret Fresh Pumpkin Pie

Make Pumpkin Purée

To make your Pie: