Farm Fresh Pumpkin Pie
1 9-inch single crust Pie shell, chilled (not partially baked using ½ of below recipe or
your favorite pie dough)
1 ¾ cups pumpkin puree (from 1 small-medium pumpkin or butternut squash or
2 large eggs, at room temperature
3/4 cup (packed) light brown sugar
1 cup whole milk or cream
1/3 cup sour cream or Greek yogurt (which is what I use)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of ground cloves
Pinch of freshly grated nutmeg
Pinch of salt
1 teaspoon vanilla extract
Lightly sweetened lightly whipped cream, for topping
Preheat oven to 425 degrees.
Cut the pumpkin or squash in half and remove all seeds and strings. Keep seeds and
clean and roast for a snack if you’d like. Put the pumpkin/squash cut side down on a
baking sheet and bake until very tender when pierced with the tip of a knife. Remove
from oven, let cool and scoop out the flesh and mash or blend until very smooth.
Center a rack in the oven and preheat the oven to 450°F
Whisk all the ingredients well in a bowl. Pour the filling into the chilled pie shell.
Bake for 15 minutes at 450, then reduce the oven temperature to 350°F and continue
to bake for 35 to 45 minutes longer or until a knife inserted close to the center comes
out clean. (If you don’t want to create a slash in your masterpiece, tap the pan
gently—if the custard just jiggles a little bit in the very center, it’s done.) Transfer the
pie to a rack and cool to room temperature.
Serve the pie with lightly sweetened whipped cream
Recipe Adapted from Cook With What You Have