Fresh Pumpkin Pie
Looking for a pumpkin pie recipe using fresh, wholesome ingredients? Look no further! You will not need your can opener for this one! The bit of extra time it takes to prepare this pie is well worth the effort, as you’ll truly be able to savor the roasted flavor of your pumpkin and the sweetness of pure Vermont maple syrup. Bonus flavor-points if you’re able to pick up one of Golden Russet Farm’s Long Island Cheese pumpkins available in the Produce department while supplies last. The rich, earthy sweetness of those pumpkins is unbelievable! Ready-to-bake pie crust from Immaculate Baking will help reduce your prep time and you’ll find it in the first dairy cooler near our bulk section at the Co-op. If you want to make things even simpler, pick up a ready-to-bake 9-inch pie shell of your choosing. If pumpkin isn’t your thing, feel free to sub in roasted butternut squash or roasted sweet potatoes. Either way, we have a feeling this will become your new go-to pie for the holidays!
On a floured work surface, roll out the disk of chilled dough into a circle 12 inches in diameter. Carefully place the dough into a greased 9-inch pie dish, crimping the edges with a fork, if desired. Chill the pie crust in the refrigerator for at least 30 minutes. While the crust is chilling, preheat oven to 400°F. Line the chilled pie crust with parchment paper or aluminum foil. Fill with pie weights or dried beans, making sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust are starting to brown, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven for an additional 10-14 minutes, or until crust is golden. Meanwhile, In a small bowl, combine sugar and spices. In a medium bowl, combine pumpkin puree, maple syrup, and vanilla. Mix well, then add the eggs, sugar & spices, then the cream. When the pie crust is ready, increase oven temp to 425°F. Pour pumpkin filling into pie crust and bake for 15 minutes. Reduce oven temp to 350°F and continue baking until the center is set, about 40 minutes. Serve pie with fresh whipped cream and a sprinkle of cinnamon & nutmeg.