Sunday, November 27, 2016

Maple Pumpkin Pie

1 ½ cups pureed pumpkin
2 eggs, lightly beaten
1 cup whole milk
½ cup maple syrup
1 ¼ tsp cinnamon*
1 ¼ ginger*
¼ tsp nutmeg*
¼ tsp cloves*
(*or 3 tsp pumpkin pie spice)
½ teaspoon salt


1 nine inch, deep dish whole wheat pie crust


Blend all ingredients and pour into pie shell and bake at 425 degrees for 15 minutes.  Reduce heat to 350 degrees and bake for an additional 50-60 minutes or until knife comes out clean.

This is an original recipe developed over time out of an undying love of pumpkin pie and a desire to reduce my sugar intake. Since whole wheat pie crusts are not easy to make, I always make at least two at a time and double the recipe for the filling. You can also buy very good whole wheat, spelt or gluten free pie crusts already made in the freezer section of your health food supermarket. When making from fresh pumpkin, cut into chunks and simmer until the skin is soft. This makes them easier to peel. Puree in food processor.
The secret to this pie is the pumpkin itself. The heirloom Long Island Cheese Pumpkin is one of the oldest varieties cultivated in America. Ever since I purchased one in the store and threw the seeds in my compost, they come up every year as volunteers and every year I return the seeds to my compost. And we can thank Ken Ettlinger, a local Long Island seed saver and natural science educator for establishing a regional seed bank in the late 1970's to conserve the genetic resources of Long Island including this variety.

Rich in color, very sweet and arguably the best choice for pumpkin pie I would like to quote D.D. Tooker from an 1855 issue of Michigan Farmer: "The sweet pumpkin or pie squash is the only true article in my opinion for making the most delicious of Yankee notions - pumpkin pie - and I am not alone in my opinions, for I have yet to see the individual who would not agree with me in this matter."


You can purchase seeds and start your own tradition at: Rare Seeds

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