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Listed in: Dessert
3 eggs
1 can (12 ounces, or 355 ml) evaporated skim milk
1/2 cup (100 g) Sucanat, sugar, or xylitol
1/4 cup (60 ml) maple syrup
2 cups (490 g) fresh pumpkin purée (or one 15-ounce, or 425-g, can unsweetened pumpkin purée)
1 1/2 teaspoons (3 g) orange zest, optional
2 teaspoons (4.6 g) cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
One unbaked 9-inch (23-cm) deep-dish piecrust or Organic Gingersnappy Piecrust
Preheat the oven to 425°F (220°C, or gas mark 7).
Beat the eggs lightly with a mixer. Add the milk, Sucanat, and syrup, and beat until well mixed. Add the pumpkin, zest, cinnamon, ginger, nutmeg, cloves, and salt, and beat on low until combined. Pour into the pie shell and wrap a thin ring of aluminum foil around the outer edges of the crust to prevent burning. Bake for 15 minutes. Then reduce the oven temperature to 350°F (180°C, or gas mark 4) and bake for 40 to 45 minutes, until the middle of the pie is set (a toothpick inserted into the center will come out mostly clean), removing the foil for the last 5 or 10 minutes of baking time. Allow the pie to cool for at least 1 hour before slicing.
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