Pumpkin Pie

‘Tis the season for some yummy pumpkin pie and the sugar pie pumpkins in your CSA boxes are perfect! Because it’s low in moisture, the flesh is denser and creamier – not to mention it’s the sweetest of the bunch!

  • 2 C pumpkin purée (see recipe below)
  • 1 C heavy cream
  • 1/2 C packed dark brown sugar
  • 1/4 C white sugar
  • 1/2 tsp salt
  • 3 eggs
  • 1 tsp cinnamon
  • 1 T freshly grated ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp lemon zest
  • 1 pie crust

To make pumpkin purée from a sugar pie pumpkin:

Preheat oven to 350°F. Start with a small-medium sugar pumpkin. Cut out the stem and scrape out the insides, saving the seeds of course (discard the rest). Cut the pumpkin in half and lay cut side down on a rimmed and greased baking sheet. Bake until fork tender, about an hour to an hour and a half. Remove from oven and let cool. Scoop out pulp. (Alternatively, you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft)

To make pumpkin pie:

Preheat oven to 425°F.

Mix sugars, salt, spices, and lemon zest in large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

Cool on a wire rack for 2 hours. Serve with whipped cream! Yum!