Happy Thursday! As always, we’ve got a brand new recipe out on our LeBootCamp YouTube Channel.

Check out our fun cooking section created just for you: #LaBonneCuisine Cooking.

In the USA, pumpkin is a favorite during the Fall season. As the weather cools off, we turn to fiber-rich, satisfying foods and the pumpkin checks these boxes well, be it in soups, gratins or pies. So it’s no wonder that the traditional pumpkin pie stars on Halloween and Thanksgiving!

I love the health benefits of this vegetable: low in calories, rich in dietary fiber, minerals and antioxidants, particularly vitamins A, C and E. The natural sweetness in the pumpkin makes it perfect for a pie. Serve this dish warm or cold, topped with whipped cream and chocolate shavings or a side of vanilla ice-cream for total indulgence :).

Ingredients for 1 pie:

• 1 graham-cracker pie crust (I like the gluten-free version)
• 1/2 tsp salt
• 3/4 cup sugar
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 2 eggs
• 15 oz (400g) pumpkin, cooked or canned
• 1.5 cups unsweetened evaporated milk

Directions:

1. Preheat oven to 425°F (220°C).
2. Mix the sugar, salt and spices in a small bowl.
3. In a large bowl, beat the eggs and then add the pumpkin and sugar/spice mixture.
4. Gradually add the evaporated milk.
5. Mix well to obtain a smooth consistency.
6. Pour into the pie crust.
7. Bake at 425°F (220°C) for 15 min; then reduce to 350°F (180°C) and bake for 40 to 45 min.
8. Remove from oven and let cool for 2 hours on a cooling rack.
9. Serve with whipped cream.

Bon appétit!

PS. I would love to get your feedback on this recipe! Feel free to send photographs of your pumpkin pie creations to [email protected]. The best ones will be published on my blog!

Valerie Orsoni
Your Coach #LaBonneCuisine