Why bother using canned pumpkin when it’s so easy to make pumpkin pie from scratch? Pumpkin pie can also be made with most winter squashes.
Prepare the crust
Make the pie shell. (Click here for Makaria Farm’s favourite pie crust recipe.)
Heat the oven to 375-degrees.
Warm the crust in the oven while making the pumpkin pie filling.
Pumpkin Pie Filling
Whisk 2-3 large eggs (2 eggs makes a firmer, more pumpkin-y filling).
Whisk in:
2 cups pumpkin or squash puree (bake squash as per recipe, then blend or food process cooked filling)
1 1/2 cups cream (use 3/4 milk, 3/4 cream if you want a lighter cream)
1/2 cup sugar
1/3 cup packed brown sugar
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves or allspice
1/2 tsp salt
Pour filling into warmed crust and bake until the centre doesn’t quiver: 35-45 minutes.
Cool completely, then refrigerate until serving.