Best Ever Pumpkin Pie Recipe


Perfect Pie for Holidays is this Best Ever Pumpkin Pie Recipe

Pumpkin Pie with Almond Meal and Butter Crust

This is my adaptation of the  Best Ever Pumpkin Pie recipe I found at The recipe said,

“Don’t leave out any of the spices or extracts in this recipe or it will no longer be the “best ever pumpkin pie”. It’s really best when eaten at least a day after baking.”

My husband insisted he needed vanilla ice cream to go with it, so I served it with ice cream and it was truly a wonderful treat!

Preheat oven to 375 degrees.

Ingredients for Pumpkin Pie Filling

1 quart cooking pumpkin, cut into large chunks, skinned and drained well
1 cup coconut sugar
1 cup raw milk
3 pasture raised eggs
1/2 stick (or 4 TBL) of butter, melted
1 teaspoon each cinnamon, cloves, nutmeg, lemon extract and vanilla extract
3/4 teaspoon each ginger and sea salt
1/2 teaspoon almond extract
1/4 teaspoon allspice

Take medium size cooking pumpkin and place on cutting board. With a large chefs knife, carefully cut in half. Cut each half in half again and cut out stem and hard core at bottom. Scoop out seeds and stringy part, discard. Place in large stewing pot and cover with water. Bring to a boil on stove, then turn down and simmer until pumpkin easily pierces with a knife. Remove from stove and let cool. Cover with lid and pour off water and set aside.

Melt butter in small pan on low heat. Cool.

Once pumpkin is cooled enough to hold in your hand, take each quarter and with a paring knife,  and carve the pumpkin pulp off the skin. Safety tip: aim knife away from your wrist! Discard the skin. Put pumpkin chunks into blender container.

Add the remaining ingredients to the blender: the milk, eggs, sugar cooled butter, and spices, extracts. Turn on the blender and mix until pumpkin is completely pureed.

Ingredients for Almond Butter Crust:

1-1/2 cups of Almond Meal
6 Tablespoons of melted butter
1/4 teaspoon allspice
1/2 teaspoon cinnamon

Take a pastry brush and brush a little butter on bottom and sides of a deep pie dish. Combine almond meal and remaining melted butter (using a spoon) in small mixing bowl. Add spices and mix.

Press the crumbly almond and butter mixture into the bottom of the deep pie dish and up the sides.

Assembling the Best Ever Pumpkin Pie Recipe

Pour pie filling into the uncooked almond pie crust. Move gently into the oven. Bake at 375 degrees for an hour until puffed and set (knife inserted should come out clean). Makes one 10 inch deep dish pie or if you’d rather, two 8-inch pies. If you make smaller pies, check for to see if it is done at the 40 minute mark.

Kimberly Hartke blogs about health and wellness at

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  1. Hi Kim, loved this recipe! It was easy to blend everything together and I think the addition of lemon extract and almond extract gave it a really interesting flavor that I haven’t had in other pumpkin pies I’ve made. Thanks for sharing this!

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