Best Ever Fresh Roasted Pumpkin Pie – No Evaporated Milk – Zero kilometer – we say that in Italy when its local

The only way is the BEST way in Italy I found out after making the best pumpkin pie in my life!

Roast about 2 pounds of fresh pumpkin wedges to get 2 cups of puree

…then add 2 large beaten eggs, 1/4 cup light cream or milk, 3/4 cup sugar, tbsp of flour,  1 tsp vanilla, spices of preference and Bam!  You just need to pour into the pie crust you already made.

I doubled the recipe to make them deep dish.    Here is the pie crust I used:…/old-fashioned-flaky-pie-dough-recipe 



1 pastry for single crust pie – 9 inch

2 eggs slightly beaten

2 cups pumpkin puree

1/4 cup cream, half & half or milk

1 tbsp flour

1 tsp vanilla

1/4 tsp salt

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves


To make puree :place  2-3 pounds of fresh pumpkin wedges on sheet pan  in 200 degree  oven for 25 minutes or until knife inserts easily into flesh – remove from oven, cool then peel skin and let drain in strainer of excess liquid for 30 min. or longer

Line a 9 inch pie pan with pastry, crimp edge as desired and chill until ready to fill

In large bowl stir together eggs, pumpkin and cream or milk.

Stir in sugar, flour, vanilla, salt and spices

pour mixture into prepared pie pan

To prevent over browning, cover edge of pie with foil

Bake in 375 oven for 25 minutes

remove foil

bake for 40 minutes more until a knife inserted near center comes out clean

cool on wire rack

cover and refrigerate within 2 hours





Decadent Maple Pecan Pie – no corn syrup- no lard!

Best Pecan Pie ever!

Real Maple Syrup and Coconut oil Crust make it a champion of health and deliciousness!


I’m in Kentucky cooking for my 90 year old Uncle Bill and since he loves pecan pie and we want to keep him alive much longer so I experimented with a non- toxic version of  one of my favorite decadent desserts.  

How obvious to put real maple syrup instead of  GMO chemical corn syrup!  Maple is a marriage made in heaven for pecans!  And coconut oil instead of lard (crisco) for the crust keeps it flakey and I love the subtle coconut flavor it adds.  I made the crust with butter but there is a non dairy version- There is butter in the Pecan pie too so what’s the point?

Recipe for the  clean Maple Pecan pie from epicurious:

Recipe for the  Coconut Oil Crust from Yesterfood – with or without dairy: