Sugar Pie Pumpkin Pie

Intro

A couple weeks ago Gabe, Baron and I, along with many other family members, spent a Saturday afternoon touring a few of our local farms. It was absolutely heavenly. I don’t think I could describe a more perfect day than this was. Crisp fall air warmed by the smell of hot apple cider and the heat of the torch coming from a young blacksmith giving demonstrations, rows and rows of plentiful apple trees of many varieties, piles of assorted pumpkins and squash, a not-so-complicated but still fun corn maze, homemade pumpkin ice cream, talking roosters, handmade artisan cheeses, and so much more.

We walked away with two apples, a wedge of garlic and onion cheddar, a small carton of milk, two tiny squash and an assortment of pumpkins in varying varieties.

Overwhelmed with the varieties of pumpkins I sought some advice and was told that Sugar Pie pumpkins are among the best for baking due to their high sugar content and smooth, even textured flesh.

I roasted two small(ish) sugar pie pumpkins which yielded approximately four cups of puree and then I immediately set out to make this seasons first pumpkin pie.

Crust

2 cups Flour

1/2 tsp salt

1/2 cup oil

1/4 cup whole milk

Combine ingredients. Dough will be wet. Press into pie pan and pre-bake for 10-15 minutes. Pour in pumpkin pie filling (below) then continue baking until custard is slightly loose in the center. 350* approx. 40-45 minutes.

Pumpkin Custard

2 cups pumpkin puree

3 eggs

1/2 cup cream

1/2 brown sugar

1/2 tsp salt

1 tsp pumpkin pie spice (according to your preference.)

Serve with lightly sweetened, softly whipped cream.