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18 November, 2015

Dani’s Pumpkin Pie

Posted in : Uncategorized on by : Dani Pipkins Tags: , , , , , , , , , , ,


I don’t make crusts from scratch often, and I happen to love a graham cracker crust, so that is how this goes! This is an extremely simple recipe, trust me!

This can be made from pie pumpkins or even from pure organic pumpkin in the can, whichever you prefer.

Personally, I love to roast the pie pumpkins myself, so, I will be including instructions for that here.


This is super easy and delicious, trust me!


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Dani's Pumpkin Pie
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Dani's Pumpkin Pie
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How to roast your pumpkin
  1. Pre-heat your oven to 450 degrees.
  2. Cut your pumpkin in half and de-stem. Scoop out all seeds and put them into a bowl of water. Save those seeds for roasting later!
  3. Place your pumpkins face down in 1/4 water in a 9X13 baking dish OR in a baking pan on non stick foil. If you use the foil and baking pan do not add water.
  4. Bake for 45 minutes. Less time if your pumpkins are on the small side.
  5. Once they have finished roasting, let them cool completely. Then, put the pulp into a bowl, squeezing out any excess water through a sieve or cheesecloth.
For the pie
  1. Put all ingredients into your Vitamix or other high powered blender and run until smooth and creamy.
  2. Pour into your pie crust and smooth the top with a spatula.
  3. Bake at 450 degrees for 15 minutes. THEN, reduce the temperature to 375 degrees and bake for one hour or until a knife inserted comes out completely clean.
  4. Remove from the oven, cool, and ENJOY!
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