From Pumpkin to Pie - A Pumpkin Pie Recipe

As the leaves begin to change and the air turns crisp, there’s nothing quite like the aroma of a homemade pumpkin pie baking in the oven!

Prepare your pumpkins :

Pumpkin Pie

Preheat oven to 400°F

1. Cut and Clean: Cut the pumpkins in half and scoop out the seeds and stringy pulp. (Don’t throw away the seeds, they can be roasted or fed to the chickens!)

2. Roast: Place the pumpkin halves cut-side down on a baking sheet. Roast in a 400°F oven for 45-60 minutes, until the flesh is tender and easily pierced with a fork.

3. Cool and Scoop: After roasting, let the pumpkins cool before scooping out the flesh. If the flesh is too stringy you can puree in a blender for a smoother texture.

For the Pie :

Once your pumpkin is cooled you can make your pie! Here’s my go-to recipe:

Preheat oven to 350°F

Ingredients:

• 2.5 cups of fresh pumpkin puree

• 1 cup heavy cream

• 3 eggs

• 2/3 cup maple syrup

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

  
  

Blend all ingredients together in a bowl. Once fully mixed pour into a 9-inch unbaked pie crust. Bake in a 350°F oven for 50-55 min or until a butter knife inserted in the center comes out clean.

Let pie cool completely and enjoy! ☺