Traditional Pumpkin Pie

Serves 12-14 Prep Time 35 minutes   Cook Time 45 minutes   Rated:

Well Happy fourth of July! I have been a fan of pumpkin pie since I lived in the USA, though my children would look at me in abject horror when I mentioned such a thing.

I have a recipe for Pumpkin Pie Cheesecake that I trot out every Thanksgiving and Halloween for my American family members, but this is the ridgy-didge pumpkin pie as it was originally intended (though Americans wouldn’t have a clue what ridgy-didge is!) All I know is that this pie is really, really serve-me-another-slice good. I have to say that the use of doTERRA essential culinary oils is recommended. They really do tip the flavour over into amazing.

This recipe appears in Tenina's America, available in good bookstores, a few bad ones and on my site HERE.

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Line a 23-centimetre pie dish with the pastryand place into the freezer while you start the filling.


Preheat oven to 200°C.


Place the butternut pumpkin, maple syrup, coconut sugar and salt into the Thermomix bowl and chop 5 seconds/speed 7.


Cook 8 minutes/100°C/speed 4.


Add vanilla bean paste and spices or essential oils and blend 1 minute/ speed 8. Cool in the Thermomix bowl.


Meanwhile, blind bake the pie shell for 15 minutes. Remove the baking beads and cook a further 10 minutes


Turn down the oven to 170°C.


To finish the filling, add all remaining ingredients in the order listed, other than the whipped cream, and blend 1 minute/speed 8.


Place the pie shell onto a large baking tray near your oven. Pour the filling into the pie shell and very carefully transfer it to the oven so as not to move the filling around too much.


Bake 40–50 minutes until just slightly wobbly in the centre. It will have a few cracks around the edges of the filling. This is normal.


Remove from the oven and let cool. It will continue to set as it cools.

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