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Pumpkin Pie for Everyone

Debra Redalia



I say this pumpkin pie is for everyone because the ingredients are so simple, practically everyone can eat it. There’s no crust (though you could add one if you want) so there are no grains, and there is no sweetener of any kind (though it tastes remarkably sweet!). And it’s so delicious you won’t miss the usually-soggy crust or the sugar. It’s my favorite pumpkin pie ever!

A thoroughly satisfying dessert for any day of autumn or winter!

When I first started making this recipe years ago, I took it to a Thanksgiving potluck and so many people loved the taste and appreciated the simplicity. If you really need a “crust,” serve it with a cookie. A gingerbread cookie, or even graham crackers.

I have made this with pumpkin and butternut squash and carnival squash, and now, this year, kabocha squash (Japanese pumpkin). They taste almost exactly the same (except the carnival squash had more flavor and was sweeter and the kabocha is more dense and orange in color). I think you could use any winter squash you like and have available, or mix them together. I’m about to make it with pumpkin+ kabocha. I think sweet potatoes would work too. Let me know if you try that.

Serves: 8


  • 2 1/2 cups pumpkin puree (or other winter squash)
  • 3 tablespoons softened butter (or oil of your choice)
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fresh ground nutmeg
  • 1/2 teaspoon salt



  1. Preheat oven to 350 degrees F.
  2. Place all ingredients in a food processor and process until smooth and creamy.
  3. Pour into a 9″ pie pan or baking dish.
  4. Bake at 350 degrees F for 40 minutes. I bake mine until really set, but not brown.

Allow to cool before serving. Once cooled, store in the refrigerator.

I cut this in wedges, like a pie, and top with vanilla whipped cream and just a sprinkle of coconut sugar and freshly ground nutmeg. Yum! Yum! Yum!