Nourishing Traditions Pumpkin Pie


prep 0:15       total 1:00


8 servings



3/4 cup almond meal (for crust)
1 oz. can pumpkin puree (I used fresh cooked pumpkin, pureed)
3 eggs (farm fresh is best)
1/2 cup Rapadura Sugar
1 dash Stevia*
1 tbsp. Fresh Grated Ginger
1 tsp. Cinnamon
1/4 tsp. Sea Salt
1/4 tsp. Powdered Cloves
1/4 tsp. Nutmeg
Grated Rind of one Lemon
1 cup Creme Fraiche
2 tbsp. Brandy (optional)


Press almond meal in bottom and up sides of pie plate. Set aside.

Cream eggs with Rapadura and stevia*.
Gradually blend in other ingredients. Pour into pie shell and bake at 350 degrees for 35-45 minutes. Serve with vanilla ice cream or whipped cream.

* if you don't have Stevia, add an extra 1/4 cup Rapadura.

Author's Comments

This is a slightly modified version of the Pumpkin Pie recipe in Sally Fallon's Nourishing Traditions cookbook--a classic, and should be in every cooks library!

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