Organic Pumpkin Pie
2 cups of pumpkin pulp puree from a sugar or other pumpkin
1 1/2 cup Hidden Camp Farm raw organic heavy cream.
1/2 cup packed organic dark brown or raw cane sugar
1/3 cup organic white sugar
1/2 teaspoon salt
2 Hidden camp Farm organic eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1 good crust (see recipe below)
To make pumpkin puree from a sugar pumpkin: Start with a small-to-medium (about 2 pounds) sugar or other pumpkin. Cut out the stem and scrape out the insides. Discard the stringy, goopy parts and rinse and set aside the seeds for roasting. Cut the pumpkin into sections and steam in a saucepan, with a couple inches of water at the bottom, until soft. Scoop out the pulp from the skin. You can also bake your pumpkin whole or halved in a 350°F oven until fork-tender. If you want a super smooth pulp, you can run your cooked pumpkin through a food mill.
Preheat oven to 425°F. Mix sugars, salt, and spices in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin puree. Stir in cream/hemp milk. Whisk all together until well incorporated. Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.
You’ll need a pie tin and you’ll use it as your mixing bowl. Put your dry ingredients in the pie tin and mix well with your hands. Add wet ingredients and mix with your hands – remember back to your mud-pie days. This crust will not look super even, white-ish spots are fine. You want it blended, that’s all. Once it’s mixed, start smuching it out towards the edges of the pie tin. Leave a little extra at the lip of the tin and using a pinching method make the little scalloped edges.