Homemade Pumpkin Pie

*Pumpkin Purée*

This only works if you buy “Pie Pumpkins” either from a local farmers market or a store; this is VERY important.

Preheat oven to 425°F

Cut the pumpkin in half lengthwise and scoop out all the fibers and seeds (get as much out as possible).

Place each side cut-side down on a tin-foiled lined baking sheet and bake for 40-50 minutes or until tender.

Remove from oven and let cool on counter until room temp.

Scoop out all soft flesh and purée in blender or food processor (helps to add some of the heavy cream now, save the rest for later)

Pumpkin Pie filling

Preheat oven to 425°

Combine all spices, salt, sugar in a mixing bowl.

In a separate bowl: combine purée, maple syrup, vanilla. Add contents of first bowl to this bowl.

Pour the final mixture into the pie shell and bake for 15 minutes (at 425°)

While the oven is on, turn the oven temperature down to 350° and bake for an additional 90 minutes or to when the filling has set.

Remove from oven and let cool on wire rack.

Serve and top with optional whip cream.