Lolans Pumpkin Pie Recipe

Lolans Farm Pumpkin Pie 🥧

A big thank you to Sarah Page, for providing her pumpkin pie recipe for us to share!

Makes 1 (9-inch) pie

 1 pre-prepared pie crust (fresh or frozen and thawed)

 2 cups pumpkin puree (from a Lolans Farm Pumpkin 🎃)

 1-1/2 cups heavy cream, half and half or evaporated milk

 2 large eggs, beaten

 1/2 cup packed light or dark brown sugar

 ½ cup white sugar

 ½ teaspoon ground cinnamon, or more to taste

 ½ teaspoon ground ginger, or more to taste

 ½ teaspoon ground nutmeg, or more to taste

 ¼ teaspoon ground clove

 1 teaspoon vanilla extract

 ½ teaspoon salt

1. Preheat oven to 400F. Place a baking sheet on the middle rack to pre-heat.

2. Line a 9-inch pie plate with prepared pie dough and flute edges; keep chilled until ready to fill.

3. In a large mixing bowl, combine all ingredients and beat until well combined. Do not overbeat or this may cause bubbles.

4. Place chilled pie crust on pre-heated baking sheet and carefully pour pie filling into pie crust. Bake for 15 minutes and then reduce temperature to 350F and continue baking for about 40 minutes or until filling is firm but still a bit jiggly in the center. Remove from oven and cool on a wire rack before serving. Enjoy!

Roasting Pumpkin for Pie

1 Pie Pumpkin (such as Sugar, Long Island Cheese or other similar cooking variety)

1. Preheat oven to 350F. Line a large baking sheet with parchment paper or aluminum foil and set aside.

2. Cut pumpkin into wedges and scoop out seeds and stringy flesh with your hands or a large spoon. (Save seeds if you want to roast them for a snack later.)

3. Place pumpkin wedges on baking sheet, skin side down, and roast until very tender and skin easily pulls away from the pumpkin flesh, about 35-50 minutes, depending upon the size of the wedges. DO NOT UNDERBAKE. If pumpkin begins to brown, cover it loosely with aluminum foil until finished roasting.

4. Remove pumpkin from oven and set aside until cool enough to handle. Remove skin, scraping with a large spoon and transfer the pulp to a food processor or food mill. Puree until velvety smooth.

5. Strain pumpkin through a cheesecloth or fine mesh strainer to remove as much juice as possible, saving juice to use in smoothies or in soup, if desired. Store pulp in covered container in refrigerator for 3-5 days if necessary, before using in your recipes or freeze until ready to use.