If you are on the fence about pumpkin pie, try it made with fresh pumpkin or butternut squash and real maple syrup. Butternut makes for an excellent pie because it is often sweeter than pumpkin and it is also easier to get nice, big chunks of squash meat. To make your own puree (rather than the canned stuff) just peel it, cut the squash in half, remove the seeds, and then roast it in the oven with a little oil until tender. Once it has cooled, you can mash it with a fork or put it in a food processor. It takes a little extra time but the result will be worth it.
Using maple syrup, along with brown sugar as the sweeteners will make for a rich, caramel flavor. This pumpkin pie doesn’t have an extravagant crust or exotic additions, it is simply a great version of a traditional pie.
