8 responses

  1. Bedstemor
    November 20, 2011

    I’m guessing the “3/4 brown sugar” is 3/4 cup? Also- any nutritional info would be great! Thanks!

  2. Cathy @ What Would Cathy Eat?
    November 23, 2011

    This is really unusual. Love the idea of using almond butter in the topping!

  3. Kendra
    December 3, 2012

    Tried it! It turned out to be more of a “pumpkin pudding”… I also put a bit too much nutmeg… Or maybe I should have baked it for longer? Hmm

  4. Nandini Gulati
    January 30, 2013

    How can I use fresh pumpkin to substitute the puree. Shall I steam the pumpkin and then puree it?

  5. Debbie
    March 31, 2013

    Can I substitute Maple Sugar or Coconut Palm sugar for the brown sugar?

  6. Debbie
    September 2, 2013

    Ahh…sacrilege! CANNED pumpkin?? Pumpkin pie is one of my 3 favorite things on the planet and I like your recipe. But that nasty stuff that comes in a can shouldn’t even be called pumpkin…go for the real thing folks! (I’m really not trying to be ugly, I’m just a fanatic about fresh pumpkin because it’s so very different from the canned stuff) :)

  7. Eleanor
    October 20, 2013

    I had fresh pumpkin….once. Not impressed– too much trouble to go to. Canned pumpkin is quite adequate for me, and just as nutritious.

  8. Zennifer
    January 20, 2014

    Nov. 1 a local, private pumpkin patch lets me come in and have all the pumpkins I want for FREE. I ‘gut’ the carving pumpkins right there and just take the seeds in food storage bags, to roast at home. The deer and local animals eat what I leave. And the sugar pumpkins (they are actually a huge squash), I take home and puree the ‘meat’. Then I freeze it in canning jars. This way I can either eat it raw, such as in raw pumpkin pie, or it’s only cooked once. Canned pumpkin is already over-cooked by the time we get to it…and then we cook it again!

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