Homemade Pumpkin Pie

Pumpkin pie is my favorite dessert on Thanksgiving and this year I had the pleasure of making it for my family. I needed to make two pies and I put it off to the very last minute! This recipe is fairly simple to pull together if you have all of the ingredients ready.

I wanted the pie crust to be spot on so I am using an excellent recipe using einkorn flour for my crust. If you are grain-free/gluten-free can you use this pecan crust I posted previously. It will be delicious as well! But einkorn is super easy to digest so I say go for it!

There is one thing you should do in advance of making this recipe. If you plan on using homemade fresh pumpkin puree made from baking a sugar pie pumpkin, do that the day before you make the pie filling.

Homemade Pumpkin Pie

This recipe makes one 9 inch pumpkin pie crustI.

Ingredients

• 2 1/4 cups einkorn flour (freshly milled) (where to buy einkorn berries)
• 1/2 cup very cold beef tallow, chopped into cubes (how to render beef tallow)
• 1/2 cup cold grass fed butter, straight from the fridge or frozen
• 1/4 tsp celtic sea salt (where to buy)
• 1/4 cup ice water

Directions

Add flour and beef tallow and butter to a food processor with a dough blade. Pulse until pea sized balls form. Add the salt and the water and pulse until a dough ball forms. Move to a bowl and place into the fridge for an hour or more. Remove from the fridge and press into a pie pan. If you plan to roll this dough out, you will need to do it between two pieces of wax or parchment paper as einkorn can be quite sticky and you do not want to add more flour. I just pressed it into the pan and that worked just fine!

Ingredients – Pumpkin Pie Filling

• approx 2 cups pumpkin puree or store-bought canned or boxed pumpkin
• 12 oz heavy whipping cream (preferably raw and grass fed)
• 2 pastured eggs
• 1/2 cup raw honey
• 2 Tbsp grass fed gelatin
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp cloves
• 1 tsp celtic sea salt (where to buy)

Directions

Preheat oven to 350 degreed F.

Whisk together the gelatin and the 1/2 cup heavy cream to soften the gelatin. Add the gelatin mixture and all of the rest of the filling ingredients together into a high speed blender or food processor and blend until smooth.

Pour into your prepared pie crust and bake at 425 for 15 minutes and then reduce the heat to 350 and bake for an additional for 40-50 minutes or until an inserted knife or toothpick comes out clean.

The middle should be cooked but it still might be a bit jiggly. Let cool completely and then refrigerate overnight before serving. This will create a nice dense texture. You can also make this well in advance and freeze it.

Pin it here!

Serve with whipped cream!