This is a very simple and tasty pumpkin pie recipe. We used fresh roasted pumpkin, but you could of course use canned pumpkin. If you cook your own pumpkin, be sure to use a small pumpkin and roast it in the oven.
This recipe contains yogurt which makes a good custard. Spices provide good flavor and some maple syrup on top adds a little extra sweetness.
- 1 pound 3 ounces roasted cubed pumpkin
- 1 1/4 cups plain yogurt
- 3/4 cup packed, dark brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 5 egg yolks
- 1 (9-inch) deep dish Pie Crust
- 1 tablespoon maple syrup
Preheat the oven to 350 degrees F.
Place the roasted pumpkin in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, cloves, ginger, yolks, and salt to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Drizzle some maple syrup on top and possibly add some roasted nuts.
Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling. Serve with some whipped cream.