You may be saying…
“Chas, seriously, it’s March for heaven’s sake!”
“Pumpkin Pie in March?”
“It’s not autumn, it’s not November!”
Just hear me out!
You may be like me and have some pumpkins or butternut squashes that are getting past their storing prime. And do you know what that means?
IT’S THE PERFECT TIME FOR PUMPKIN PIE!!!!!
Split your pumpkin or butternut squash in half, scoop out the guts/innards/seeds.
Place flesh side down on a baking sheet.
Roast at 400* til nice and soft.
Scoop out tender flesh and puree…
NOW you have your own pumpkin/squash puree.
Let’s proceed with the pie recipe, shall we?
Now if you are going to the work of making your own puree, I would suggest your own pie crust as well… but if you don’t have the want to or the time, grab you a store bought crust!
2 cups of pumpkin puree
1/4 cup cream
2 eggs slightly beaten
3/4 cup sugar
1 Tbsp flour
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp FRESH nutmeg (I do not like ground nutmeg unless it’s fresh)
1 tsp vanilla
1 Tbsp butter
Mix everything well and pour into piecrust.
Bake at 425* for 10 min
Lower temp to 350* and cook til set, approximately 30 more minutes
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