BY AMY MARVIN
If pumpkin pie is a holiday tradition in your family, just say ‘no’ to the processed pumpkin “product” in BPA-lined, industrial cans. Fresh, real pumpkin purée is surprisingly easy and makes pies, breads and other recipes deliciously authentic. If you need something pre-made, try the fresh purée available at NourishMe in Ketchum. Organic pumpkin in a carton is available at Atkinsons’ Market. For this fresh recipe, start with a small sugar or pie pumpkin from a local farmer:
Fresh Pumpkin Pie
Ingredients:
2 C. pumpkin purée
2 eggs plus yolk of a
third egg
1/2 C. packed dark
brown sugar
1/3 C. white sugar
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground cardamom
1 1/2 C. heavy cream
1 pie crust, homemade
or purchased
To make fresh pumpkin purée:
Preheat oven to 425 degrees. Cut pumpkin in half. Scoop out insides (save seeds to roast!). Place cut sides down on baking sheet and bake 45 minutes, until fork tender. Once cool, scoop out flesh and purée in blender or food processor. Purée can be stored in refrigerator, freezer, canned, or used immediately.
To make the pie:
Use homemade or pre-made 9-inch pie crust. Preheat oven to 425 degrees. In a bowl, beat eggs with spices, sugar, salt and lemon zest. Add puréed pumpkin and cream and stir until well combined. Pour mixture into pie crust. Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake an additional 50 minutes. Pie is ready when knife inserted in center comes out clean. Cool for 2 hours. Slice and serve with fresh whipped cream.
Amy Marvin is the business manager for Kraay’s Market Garden, located south of Bellevue, the producer liaison for Local Food Alliance and an active food system reformist. Local Food Alliance is a nonprofit whose mission is to create a vibrant local food system in the Wood River Valley. For more information, visit localfoodalliance.org.
