Pumpkin Pie Filling
Updated: Aug 19, 2019
Don't you just wish you could eat all the pie filling and skip the crust? Well, that's what I did. I made a recipe with nothing but all the delicious pie filling and none of the time-consuming crust - leaving you with more deliciousness and more time!! What's not to like? :D
Pumpkin is definitely in season and I got this great pie pumpkin from my last farmer's market haul so I figured I better make something festive and pumpkin!! It turned out pretty darn yummy and it is all gluten-free, grain-free, and dairy free! What's not to like?!?!
This is also a great recipe to use up extra egg whites since it calls for more egg whites than egg yolks. Add the extra pastured egg yolks to your smoothies or mugs of stock for a super nutrition boost!
If you want to roast the squash yourself, just stick them on a baking sheet with a little water in the bottom. Bake in the oven on about 350 for about an hour or until you can poke through the pumpkin easily with a knife.
Here's the recipe:
4 c. of pumpkin/acorn squash puree (about 1 small pie pumpkin and 1 acorn squash roasted) OR two 15 oz. cans of cooked pumpkin
1 1/2 c. honey
1 1/2 Tbs. cinnamon
1 1/2 tsp. nutmeg
a pinch of cloves
a pinch of allspice
a pinch of pink Himalayan salt
1 Tbs. vanilla extract
4 egg yolks
8 egg whites (8 egg whites = 1 cup)
Preheat the oven to 350F. Put all the ingredients except for the egg whites in a large bowl. Puree the pumpkin mixture either in a blender or with a hand-held wand. Beat the egg whites in a separate bowl until stiff peaks form. Gently fold in the egg whites to the pumpkin mixture. Pour into a 9x13 glass or ceramic baking dish. Bake at 350 for 30 min. Pumpkin pie filling is done when you jiggle the pan and it is "set." Let it cool and serve well-chilled with a dollop sour cream or whipped cream, chopped sprouted pecans, and a dash of cinnamon!!
This is SUPER GOOD as leftovers. Try adding it to yogurt and making a pumpkin smoothie!
Hope you enjoy!
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