This gluten free, real food, easy pumpkin pie is something every busy momma will feel proud of!
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The “icing on the cake”.
The “cherry on top”.
Thanksgiving is truly one of my favorite holidays of the year because it just doesn’t get any better than juicy turkey, buttery potatoes, amazing veggie sides…and the most delicious finish! Pie!
I call this my “busy momma pumpkin pie” because for the last few years that is exactly been my title – Busy Momma!
With 3 little ones hanging around, my kitchen is already pretty busy, and I want to be able to enjoy my Thanksgiving.
For me, that means less time in the kitchen, and more time enjoying my family! So the name of my game is easy peasy pie crust that is no fuss and easily rolled out, because I am *not* a baker – it is just not my favorite thing to do!
I also want a pie filling that takes minutes to make. YES I am totally giving you permission to use that can of pumpkin if you are in a season of “busy.” While I have definitely made my share of pies with homemade baked pumpkin, I have found the canned pumpkin tastes just as good and saves some time.
The best of both worlds, this easy pumpkin pie is fast but will help you create nostalgic memories of amazing real food on Thanksgiving Day for your kids.
I remember feeling lost when I had my first baby and the holidays rolled around. I knew I wanted to feed her differently than from a box, but had no idea where to start. Luckily she was just an infant that first holiday season, and I made a decision to figure it all out by the next year!
It has been so worth it. It has been a labor of love to learn how to cook from scratch. The look on my kids’ faces when I tell them Thanksgiving is next week…well that is just the icing on the cake…or the whipped cream on the pumpkin pie!
This easy pumpkin pie is everything you love about your favorite Thanksgiving dessert, without the junk!
No sweetened condensed milk here – and no fussing around with a homemade, DIY version of condensed milk (although those work wonderfully and are great! We are shooting for fast here though!). And I don’t know if you have ever looked at the ingredient list on those boxed pies from the freezer section at the grocery store, but a mile long list of preservatives, and fillers is not what I’m going for!
Happy Thanksgiving to you, dear readers! I am truly thankful for you this season! Your community, questions, and conversation are a joy to me every day!
- 2½ cups Namaste Gluten Free Flour Blend (you can use this gluten free pie crust recipe if you don't have access to Namaste. I get mine at Costco but you can purchase here on Amazon as well.)
- 2 TB organic pure cane sugar
- 1 cup cold butter, cut in chunks
- ¼ cup water
- 1 - 15oz can pumpkin (I get organic canned pumpkin at Costco. Or you can use about 1½ to 2 cups homemade pumpkin puree)
- 3 eggs
- 1 cup whole sour cream
- ¾ cup organic pure cane sugar
- 1 TB pumpkin pie spice
- 1 tsp lemon juice
- Make the pie dough first. Put the flour, 2 TB of sugar, and butter into your food processor and pulse to combine evenly. Pour the water into the oil stream cup on the top of the food processor, and turn the processor on to blend in the slow stream of water. Keep the processor on until the dough gathers into a ball. It will take a good minute or 2. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Take the dough out of the fridge to warm up a bit while you make the pumpkin pie filling. Simply put the rest of the ingredients into a medium mixing bowl and blend to combine.
- Use your warm hands to knead the dough a bit on a rice floured surface - the dough will become nice and soft as your hands warm it up. Using rice flour on your surface and rolling pin, roll the dough out to fit your pie plate, and fix the edges how you like.
- Pour the pie filling into the uncooked pie crust, and bake at 350 degrees for 60 minutes. The middle of the pie should not stick to an inserted butter knife although a little bit is ok - it will finish cooking while it cools on the counter.
- Let the pie cool to room temp on the counter and then refrigerate (this is a good one to make couple days in advance!). Serve slices of pie with homemade whipped cream.
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