A couple of months ago, I read an article exposing the truth behind canned pumpkin. Libbys pure pumpkin is responsible for 85% percent of canned pumpkin sold in the world. I assumed they grew their own crop of sugar pumpkins, but in reality they grow Dickinson Squash. Squash! Not pumpkins. I mean, what the heck? You can’t just start re-naming vegetables.
I brushed the article off though and figured I wasn’t missing out on anything. Pumpkin and squash can’t taste that much different. Man, was I totally wrong?
Last week, my boyfriend and I visited a pumpkin patch in Carnation, WA. When we arrived, we were met with a pumpkin graveyard due to the high levels of rain as of late. They were rotten, moldy and decaying into the sodden dirt. I figured all was lost, until I saw the farm stand. Different kinds of squash overflowed from the bins. Paying on an honor system, we picked up 3 sugar pumpkins.
When I got home, I sliced one of the pumpkins in half, roasted it for about an hour and pureed the flesh, until creamy. Then I used the fresh pumpkin puree for a real deal pumpkin pie. Holy Moly! It was worlds apart from its canned counterpart.
Now – here’s the deal. You can strain the pumpkin puree through a cheesecloth for about 2 hours to get rid of the moisture, but I didn’t find that necessary. It’s up to you though.
This Salted Maple Pumpkin Pie is rich with the taste of maple syrup and a touch of Malden sea salt. Serve it for Thanksgiving with a dollop of whipped cream or vanilla ice cream. Enjoy!
If you decide to take a chance on this Salted Maple Pumpkin Pie, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1 9 inch pie crust
- 1 sugar pumpkin, sliced in half and seeds removed
- ½ cup whole milk
- ⅓ cup + 1 tablespoon maple syrup
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- 2 large brown eggs
- 1 egg yolk
- a pinch of salt
- Place the halved sugar pumpkin face down on a baking sheet. Roast for about an hour, or until a knife easily slides through the skin. Let cool for 10 min.
- In a 9 inch spring form, press pie dough onto the bottom and sides of the pan. It doesn't have to be perfect. Set aside.
- Remove the skin from the roasted pumpkin and drop the flesh into a food processor. Blend on high, until creamy. Scrap the pumpkin puree into a large bowl.
- Add in whole milk, maple syrup, vanilla, 2 eggs, 1 egg yolk and a pinch of salt. Whisk until all the ingredients are incorporated. Pour filling into spring form pan. Tap a couple of times, gently, on the counter to remove air bubbles.
- Bake for 40 minutes or until the filling is mostly set and jiggles just a tad in the middle. Let cool for 1 hour before serving.