I try really hard to avoid canned items when I make things. It takes longer and requires more work, but it is so worth it. It tastes so much better and it is healthier. We made our favorite pumpkin pie with maple syrup and cream as usual.
My children, Paola and Alexander, have been a great help preparing for the holidays this year. They have helped me making the whole wheat pie crust, cranberry sauce, cinnamon rolls, red cabbage, infused oils for our first aid kit, and they cleaned their area of the house. They also made the pumpkin pies for us. I am sure they are willing to help with the sweet potatoes, turkey, Brussels sprouts, deviled eggs and more today.
The ingredients are homemade pumpkin puree, organic maple syrup, natural free range eggs, organic heavy cream and whole milk, and the spices cinnamon, ginger, and nutmeg.
The puree was heated while stirring frequently. 1/2 cup of whole milk and 1 cup of heavy cream were added to the pumpkin puree, and heated slowly.
Alex beat 4 eggs in a heat proof bowl while Paola was supervising the puree.
2 tablespoons of flour, 1/4 teaspoon of nutmeg and ginger, and 1 teaspoon of cinnamon were added to the eggs by both Paola and Alex.
Alex added 1/2 cup of maple syrup to the mixture. Then the hot puree mixture was poured to the egg mixture.
The filling was added to the pie crusts Paola and Alex made earlier in the day.
The pies were put in a 400 degrees hot oven and cooked until the outside edge of the filling is firm and slightly puffed but center jiggly.
We can't wait to eat this yummy pie with some whipped cream later today.
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