For this pie we started by harvesting our heirloom pumpkins known as Winter Luxury from our winter squash patch. Then we 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 organic-fed, free range eggs from our farm, organic 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 organic Red Fife flour for its wonderful nutty flavour. We mill the flour 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 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 4 - 5 hours before baking. Follow this link for detailed baking instructions or scroll to the bottom.
Filling: *Winter Luxury pumpkin, *free-range organic fed eggs, organic cream, sugar, organic true cinnamon, organic nutmeg, organic ginger, organic cloves, Pink Himalayan salt (*grown by Confluence Farms)
Crust: Freshly milled organic Red Fife flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms), butter, sugar, pink Himalayan salt.
Thaw the pie on the counter uncovered for 4 - 5 hours.
Heat the oven to 375.
Place your baking rack on the second lowest 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 filling to firm up.