Thanksgiving Organic Sugar Pie Pumpkin Pie

Organic Sugar Pie Pumpkins!

Start with an organic Sugar Pie Pumpkin. I got mine from the local grocer, but it originally came from Tutti Frutti's Farm (click here).

Roasting Your Pumpkin:
A medium sized pumpkin will be enough for one pie and use any extra for custard (the pie filling without the crust) ***Here, I roasted 2 pumpkins because I wanted to freeze any extra puree I had for using later on.***  Roasting a pumpkin is very simple. Take off the stem. Cut the pumpkin in half.

 

I have always wanted better knives!Scoop out the pumpkin seeds and reserve. You can roast them later for a delicious snack.

Using a sturdy spoon with a sharp edge, scoop out the stringy stuff and save the seedsTurn the pumpkin halves cut sides down on a cookie sheet and roast at 400 for 30-40 minutes, or until you can stick a fork in the outside of the skin and have it pierce easily.

They look like I oiled them, but it's just them getting sweaty in the hot oven!

Roast the seeds for an amazing and healthy snack! Try one of these recipes: roasted pumpkin seeds

Let the pumpkin cool and scoop out the insides. Process the pumpkin innards in a food processor until smooth or use an immersion blender (my personal choice).

 

You can freeze the pumpkin puree or refrigerate it for up to 7 days.

ON TO BAKING THE PIE:

Pumkpin Pie Filling
• 3 large eggs, lightly beaten
• 2 tsp cinnamon
• 3/4 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1/4 tsp salt
• 1.5 cups heavy, organic cream
• 1/2 cup organic brown sugar
• 1/4 cup granulated organic sugar
• 2 cups pumpkin puree from roasted organic sugar pie pumpkin

Pumpkin Custard (place left over pumpkin pie filling in ramekin-style cups and bake, great for Gluten Free eaters)
1. Preheat the oven to 375.
2. Use your favorite piecrust recipe. Roll out the piecrust and place in a 9-10 inch pie plate. (I am going to cheat and use this all natural pre-made pie crust by "Immaculate Baking" *Note this is not a gluten free crust, just pour pumpkin pie filling into empty, small baking/custard dishes to avoid gluten)
3. Fill with aluminum foil and add pie weights on top of the foil.
4. Bake on the middle oven rack for 20 minutes.
5. Remove the pie weights and the foil and bake for another 5-10 minutes, or until the crust is a nice golden brown.
6. Remove the crust and turn the oven down to 350.
7. Place the beaten eggs into a large bowl.
8. Add the spices (cinnamon through salt) and mix well.
9. Whisk in the cream, brown sugar, granulated sugar, until well mixed.
10. Strain the mix through a sieve into a medium saucepan. (this is how I received the recipe, but I am not sure what the value of this step is, anyone know?)
11. Add the pureed pumpkin and mix well.
12. Cook the mixture over medium-low heat, stirring constantly.
13. Continue to cook for 8-10 minutes, until the mixture has thickened and reads 150 on a candy thermometer.
14. Pour the pumpkin puree into the pie crust.
15. If you have leftover filling, pour it into ramekins.
16. Bake for 30-40 minutes, or until the custard is set.
17. Cool and serve with fresh, organic whipped cream.