INGREDIENTS

1 sugar pumpkin, halved and cleaned

1 tbsp Columela Extra Virgin Olive Oil

1 premade pie crust

1 ½ cups heavy cream

2 eggs

2 tbsp maple syrup

1 tbsp cornstarch

1 tbsp ground cinnamon

1 tsp ground ginger

¼ tsp nutmeg

¼ tsp salt

1/3 cup granulated sugar

Paper Cake & Pie Pans

Prepare this recipe using our If You Care Paper Cake & Pie Pans.

Prepare this recipe using our If You Recycled Aluminum Foil.

PREPARATION

1. Preheat oven to 350 degrees F. Line a baking sheet with If You Care Parchment Paper and place pumpkin halves slice side down, then brush skin with olive oil. Roast for 1 hour, then scoop out pumpkin from skin and puree in a food processor.

2. In the bowl of an electric mixer, mix together 2 cups of pumpkin puree, heavy cream, eggs, maple syrup, cornstarch, ground cinnamon, ground ginger, nutmeg, salt, and granulated sugar until smooth.

3. Fill an If You Care Paper Cake and Pie Pan placed on a baking sheet with crust, then fill with the pumpkin mixture and bake for 1 ½ hours. Remove from oven and allow to cool, then top with fresh whipped cream or our pumpkin spice pumpkin seeds (see recipe).

Tip: To prevent the edges of your crust from burning, cover with If You Care Recycled Aluminum Foil or you can use another baking pan with the bottom cut out and place upside down on top of your pie!

Fresh Pumpkin Pie
Cake & Pie Pan Recipe Submission