Description: For this pie we started by sourcing heirloom pumpkins - known as Winter Luxury - from our friends at Settle Down Farm in Grand Forks. We then roasted them in the oven until golden brown, giving the pumpkin an added caramelized flavour. After scraping out the soft pumpkin we pureed it with locally-raised, free range eggs from Kootenay Natural Meats in Creston, organic BC cream, and the perfect blend of organic true cinnamon, nutmeg, ginger and clove. The end result is a thick, luxurious, creamy filling that melts in your mouth.
For the Shortbread Cookie Crust we chose our locally-grown, organic Red Fife flour for its wonderful nutty flavour. We mill the grain right before we use it and leave it unsifted, making it 100% whole wheat. This ensures maximum flavour and freshness. We then incorporated butter and organic sugar and rolled it out into a beautiful pie crust. It's sweet, just like a shortbread cookie, but with a buttery flakey texture.
The final result is a pumpkin pie that's so delicious it'll have your family reminiscing about it for months!
Each pie is 9 inches.
The pies are frozen so let them thaw on the counter for about 4 hours before baking. For baking instructions scroll to the bottom of this page.
Filling: Winter Luxury pumpkin (grown by Settle Down Farm, Grand Forks) free-range eggs (from Kootenay Natural Meats, Creston), organic cream, sugar, organic true cinnamon, organic nutmeg, organic ginger, organic cloves, Pink Himalayan salt.
Crust: Freshly milled organic Red Fife flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms), butter, organic sugar, pink Himalayan salt.
We recommend baking this pie the day before you want to serve it. This will allow the flavours to blend together more thoroughly and will allow the filling to fully set.
Thaw the pie on the counter uncovered for about 4 hours.
Heat the oven to 375.
Place your baking rack on middle level. Place a thick bottomed baking sheet in the oven to preheat.
Place the pumpkin pie on the preheated baking sheet.
Bake for 25 min.
Remove the pie pan from the oven and place it on a cooling rack. Let the pie cool completely before serving - at least 3 - 4 hours. This will allow the flavours to develop and the filling to firm up.