Roasting whole sugar pumpkins is nothing new for us — and for good reason. There’s something deeply satisfying about making pie from scratch and seeing it through from start to finish. Canned purée just doesn’t compare. And that touch of maple syrup? It’s the secret star of the whole thing!
Ingredients :
- 1 Sugar Pumpkin (equaling 2 cups fresh pumpkin puree from your roasted sugar pumpkin)
- ¾ cup brown sugar (packed)
- 2 large eggs + 1 yolk
- 1 cup heavy cream
- ¼ cup whole milk (or sub with more cream for extra richness)
- 1½ tsp ground cinnamon
- ¾ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice (optional but lovely)
- ½ tsp fine sea salt
- 1 tsp pure vanilla extract
- 1 tbsp real maple syrup
Instructions:
- Preheat oven to 375°F
- In a large bowl, whisk together the pumpkin puree, brown sugar, spices, and salt until smooth.
- Whisk in the eggs and yolk until fully combined.
- Stir in the cream, milk, vanilla, and maple syrup until smooth and silky.
- Pour filling into a prepared unbaked pie crust (homemade or store-bought).
- Bake for 45–55 minutes, or until the edges are set but the center has just a slight jiggle. Check at 30 minutes and cover the crust edges with foil or a pie shield if they’re browning too quickly.
- Cool for as long as you can possibly wait! The longer the better, so shoot for at least an hour or so (it's still warm by then!)
Tip: Enjoy with a big scoop of Chocolate Tofino's Vanilla Ice cream or a mountain of whipped cream!
