Fresh Pumpkin Pie
The Thanksgiving spread doesn’t quite feel complete without a pumpkin pie! This recipe calls for fresh pumpkin puree, which is easy and economical to make at home using fresh, local pie pumpkins. Simply quarter the pumpkin, scoop out the seeds & stringy pulp, roast cut-side-down in a 400-degree oven for about 40 minutes, then puree the roasted pumpkin. Any puree that you don’t use in your pie will freeze beautifully for another pumpkin dish. We also love this recipe because it allows you to use local maple syrup in place of much of the sugar in traditional pumpkin pie recipes, and uses fresh local cream in lieu of canned evaporated milk products. If Thanksgiving is all about celebrating the local harvest, this pie fits the bill!
Preheat oven to 425 F. In a small bowl, combine sugar & spices. In a medium bowl, combine pumpkin puree, maple syrup, and vanilla. Mix well, then add the eggs, sugar & spices, then the cream. Pour into your pie crust and bake for 15 minutes. Reduce oven temp to 350 and continue baking until the center is set, about 40 minutes. To prevent the crust from burning, place a sheet of foil under the pie while baking. If you begin to notice the crust getting too brown, curl the edges of the foil up and over the crust to protect it from burning. Serve the pie with fresh whipped cream and a sprinkle of cinnamon & nutmeg. Enjoy!