Pumpkin Pie

There is something AMAZING about homemade pumpkin pie. I am not talking about homemade where you use a store bought crust and a can of pumpkin. I am talking about from scratch homemade pumpkin pie. The kind where you roast your own pumpkins, puree them, making your own crust type pie homemade pie. When we started eating healthier I began to create our own pumpkin pies from scratch. Last year, my Mom In Law was my partner in crime (like she is soooo many of the times in my cooking explorations) when we decided to make ours without using condensed milk. I am not a fan of the canned stuff personally. There is something unsettling about that thick whitish goo stuff that just creeps me out! Anyway, here is the recipe we came up with…..

Pumpkin Pie 

Supplies:
About 3 cups of pumpkin puree

3/4 cup Maple syrup

3 Eggs

3/4 cup Heavy cream

About 2 tbs Pumpkin Spice

1/2 tsp Salt

Bowl

Mixer

Crust

Directions:

Combine all ingredients in a bowl and mix until smooth and well blended.
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Add to pie crust and bake at 350 for about 50 minutes (I start checking it at 50 minutes and set my timer for 5 minute increments until a knife pulls out clean (It took about 1 hr and 5 minutes to cook when I did this blog post.)

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Enjoy!

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