Its official fall has arrived and I’m happy to see the trickling in of fall Décor and yummy looking pies! My newest obsession down here in lovely North Carolina has been the enormous farmers market! I’m talking you need a car to get to the other side of it! I went with my parents a couple months ago and was like a kid in a candy store cause I wanted it all! I’ve made plenty of trips back since then and this last trip I was excited to see the amount of pumpkins, gourds, squash and Indian corn.
I bought a good amount of pumpkins in different sizes and colors knowing I would have plenty of ideas for crafts with them. I got one big white pumpkin and figured I could carve it out in some fun way instead of an orange one.
Well two days went by and I slowly lost interest in carving any pumpkins so I decided to tackle it in a more interesting way by making a white pumpkin pie!
So my mom warned me that making a pumpkin pie from scratch was a lot more work and after a spend the majority of the day cutting, gutting,roasting, and puréeing, my pumpkin I would definitely agree with her! But now I can check it off list and say that I have made a pumpkin from scratch. The good thing about it though is that I got a lot of purée out of it and was able to make my pie, create a soup, and freeze the rest so I got much more for my money then I had planned.
So this recipe is the same thing you would do with a regular pumpkin pie for the most part. It’s all about the the same spices you would use in a normal pumpkin pie. Most people use condensed milk but seeing that this is a fresh pumpkin I used heavy cream. Other than that it’s all about putting your own twist on it with that one or two secret ingredients you put in it to make it your own! My signature was the fact that it was a white pumpkin instead of an orange one.
I personally think it came out delicious and the coloring was very pretty. I plan on making it again with the rest of the purée for thanksgiving!
White Pumkin Pie
2 cups of pumpkin puree
½ cup of sugar
¼ tsp of cinnamon
¼ tsp nutmeg
¼ tsp clove
1/8 tsp salt
1 tsp vanilla extract
¼ cup maple syrup
½ cup heavy cream
Making the Puree: cut a small pumpkin into quarters. Remove the seeds (click here for Honey Whiskey and Bacon Pumkin Seeds!). Place pumpkin on a baking sheet and roast for 30 mins at 350 degrees. Let cool then scoop the meat into a processor and blend until smooth.
*Side note: When I decided to make this pie from scratch, I didn’t take into consideration the size of my pumpkin and ended up with a whopping 10 extra cups of puree! the good news is that I had plenty left over to freeze for a future recipe and I even made a soup out of the other 4 cups! So if you want to have extra puree for the future get a medium size pumpkin!
Set your oven to 350 degrees. In your mixer add all of your dry ingredients and blend them together. In a separate bowl mix together your puree, vanilla, eggs, maple syrup, and cream. Add your wet ingredients slowly into your mixer while on low setting until blended. Pour into your crust and bake for 45 mins to 1 hour or until the center no longer jiggles. Keep an eye on it after 30 mins. Everyone’s oven is different.