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!