Pumpkin Pie: A Thanksgiving Tradition, From A Fresh Pumpkin!

Pumpkin Pie

First You Take a Fresh Pumpkin...

Then you make a pie!

    So, when i was growing up, i absolutely HATED pumpkin pie. i could never figure out why so many people liked it so much! It was heavy, way too sweet, and always gave me a stomach ache. After i grew and started making Thanksgiving dinners myself, I decided to try making pie with a fresh pumpkin. They are so cute in the store, irresistible not to buy. So i tried it and i discovered that i love Pumpkin pie. I think it was the awful can all along that i hated.
    This is my recipe for pumpkin pie. No refined sugar, no harsh flavors, just a gently spiced, naturally sweetened pumpkin pie. It took a lot of experimenting over many holidays to get this recipe just the way i like it. I hope you like it too.

RECIPE:
Pumpkin Pie From Scratch
For Crust: (slideshow recipe shows 1 crust proportions)
1 1/2 Cup flour
1/2 tsp salt
6 tbs cold butter
5 tbs ice water
     whisk flour and salt together. add in cold butter. cut together with a knife, pastry cutter, or food processor. add water, gently stir together with a fork. form a ball and refridgerate till ready to use.

For Pumpkin Pie Filling:
1  small pumpkin pureed
1 tsp fresh ground cinnamon
1 tsp fresh grated ginger
1/2 tsp fresh grated nutmeg
1 cup half and half
3 eggs
3 tbs grade b maple syrup
1/4 cup honey
1/2 cup brown sugar
    Prep pumpkin and puree as shown. put puree into large heavy saucepan over medium heat. Mix in all ingredients and heat, stirring constantly for 3 minutes. Remove from heat. Roll out dough as shown. Pour puree into prepared pie crust and bake at 375* for about 30-40 minutes or until set. cool, serve

SERVING SIZE: Makes 2 Pumpkin pies.

Tune in tomorrow!