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. Ready-to-bake 9-inch pie shells are featured in the Weekly sale from November 10th – 16th, saving you some prep time. And, of course, you’re welcome to sub in canned pumpkin, which is also featured in the Weekly Sale! Also, if pumpkin isn’t your thing, feel free to swap it with roasted butternut squash or roasted sweet potatoes. Either way, we have a feeling this will become your new go-to pie for the holidays!
Preheat oven to 400 F. Cut pumpkin in half and scoop out the seeds and any stringy pulp. Brush the cut surface with butter or neutral oil, place cut-side-down on a baking sheet, and bake for 45 minutes or until pumpkin is soft and the skin is beginning to blister. Remove from the oven and allow to cool. Once pumpkin is cool enough to handle, peel away and compost the skins, then puree the roasted pumpkin until smooth. Set aside. In a small bowl, combine sugar and spices. In a medium bowl, combine two cups of the pumpkin puree (freeze any remaining pumpkin puree for a future pie), maple syrup, and vanilla. Mix well, then add the eggs, sugar & spices, then the cream. Pour pumpkin filling into pie crust and bake at 400 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.