sugar pumpkin

People say fresh pumpkin is so much better than canned, so in today's post I put them head to head and did a pumpkin pie blind taste test to draw my conclusions!

My Favorite Pumpkin Pie

pie pumpkin (to yield 2 cups pumpkin puree)

pie crust

heavy cream

sugar

cinnamon

tsp salt

tsp ground ginger

nutmeg

cloves

eggs

Preheat the oven to 350 degrees F. Cut the pumpkin in half, scrape out the seeds with a melon baller, then bake on a sheet pan for about 1 hour until fork tender. Scoop out all the pumpkin from the skin, and puree in a food processor until smooth. Measure out two cups of pumpkin puree, and set aside for later. (By the way, if you wish to have a thicker, denser pumpkin pie, let the pumpkin puree strain in a colander lined with cheesecloth or a damp, thick paper towel for an hour or so, to remove some of the water from the pumpkin puree).

Bump the oven heat up to 400, and place your pie crust in a standard 9-inch pie plate. Blind bake the pie crust for 20 minutes, and be sure to either prick the dough all over with a fork, or fill the pie crust with a piece of parchment weighted down with pie weights, to keep the crust from bubbling up as it bakes.

While the crust parbakes, make the pumpkin pie filling. Place 2 cups of the pumpkin puree, heavy cream, sugar, cinnamon, salt, ground ginger, ground nutmeg, ground cloves, eggs, and egg yolks in a bowl and whisk until smooth.

Remove the par baked crust from the oven, and turn the heat back down to 350. Place the pumpkin pie filling into the par baked pie crust and place it in the oven (yes, you are starting the pie out at an elevated oven temperature, that’s intentional), and bake the pie for 45-50 minutes (you know it’s done when you jiggle the pan, the center part of the pie jiggles, but doesn’t look liquidy). Let the pumpkin pie cool at room temperature for at least 2 hours before eating (this part is important). This will help set the texture of the pie and let the flavors develop a bit. Enjoy!

Maple, thyme, and seasonal squash are roasted together to make a beautiful side dish. Perfect for the holiday table! Plus, this recipe is naturally vegan and gluten-free.

Maple Roasted Squash Wedges

olive oil

maple syrup

thyme

salt

walnuts

Preheat oven to 400 degrees. Cut squash into...

Preheat oven to 400 degrees. Cut squash into wedges (see pictures above for step by step cutting directions). Toss squash wedges with olive oil, maple syrup, thyme, and salt.

Place squash wedges on a large baking sheet...

Place squash wedges on a large baking sheet lined with parchment paper. Place baking sheet in middle rack of oven.

Roast for 20 minutes, then flip squash over...

Roast for 20 minutes, then flip squash over and roast for another 20 minutes. Then, move baking sheet to top rack and broil squash on high for 1-2 minutes to caramelize the tops.

Remove from the oven and sprinkle with chopped...

Remove from the oven and sprinkle with chopped walnuts and more thyme as desired.

Top 2 sugar pumpkin recipes from across the web

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My Favorite Pumpkin Pie

Maple Roasted Squash Wedges

Top 2 sugar pumpkin recipes from across the web

The most viewed sugar pumpkin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

My Favorite Pumpkin Pie

Maple Roasted Squash Wedges

The most viewed sugar pumpkin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine