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.
Straightforward Maple Pumpkin Pie
1 ½ cup pumpkin or butternut puree
½ cup heavy cream
½ cup brown sugar
½ cup Sugarmaker’s Cut pure maple syrup
1 tsp cinnamon
¼ tsp nutmeg
½ tsp salt
Whipped cream or vanilla ice cream for serving
Prepare the pumpkin or butternut puree as described above.
Preheat the oven to 375. Prepare your pie crust by rolling it out and laying it gently into your pie pan.
To a large bowl, add the pumpkin puree and eggs and blend well. Add the remaining ingredients (except the whipped cream or ice cream) and stir until combined. Pour the custard into the prepared pan and crimp the edges of the dough to set just above the edge of the custard.
Place the pie in the oven and bake for 50 minutes or until a fork inserted in the middle comes out clean but before the top turns brown. Remove from the oven and let cool completely.
Serve with whipped cream or vanilla ice cream.