I’ll be completely honest with you. For me, the traditional holiday pumpkin pie recipe has been outdone by these maple pumpkin custards. And yet, some of us still want pie.
Here’s the secret to the best pumpkin pie recipe: Don’t use canned pumpkin. The good news is, it’s not hard to make fresh pumpkin puree. We use kabocha pumpkins which are available locally. You can use a wide variety of pumpkins or winter squash. (Note that jack-o-lantern pumpkins are not super flavorful.)
No way, you say? Consider the fact that what’s in a can of pumpkin isn’t exactly what you might be thinking. The “what’s in my can of pumpkin?” discussion has been making the rounds. Here’s the great pumpkin debate laid out neatly for you.
Might as well choose your own pie filling, right?
Easy Pumpkin Pie Recipe
Preheat oven to 425° F.
Mix dry ingredients in small bowl. Beat eggs in large bowl. Stir pumpkin and dry ingredients into eggs. Gradually stir in cream. Set each pie shell on a cookie sheet. Divide custard evenly between two pie shells. (I use my big canning ladle for this.)
Carefully move pies to preheated oven. Bake for 15 minutes. Reduce temperature to 350° F; then bake for 40 to 50 minutes more. A knife inserted near the center of the pie should come out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Optional: Top with whipped cream before serving. (For some people in my family this is not considered optional. And yet, year after year after year I forget to have whipping cream on hand.)