Whether you’re planning a traditional Thanksgiving feast for 20 people or cooking a Friendsgiving dinner for a few special friends, we have a collection of holiday recipes that is sure to please. You’ll find holiday favorites such as apple and pecan pies (including a recipe for gluten-free pie crust), a helpful reference guide for roasting turkey, stuffing recipes, and lots of recipes for savory side vegetable dishes and condiments. Not enough time to do it all yourself? Many of our farmers and vendors offer a wide selection of unique, exquisite ready-to-go items, if you know where to shop! Continue Reading →
1 deep dish 9 inch pie crust, unbaked
2 cups cooked, mashed pumpkin (see How to Make Fresh Pumpkin Purée)
1 1/2 cups evaporated milk
1/4 cup brown sugar
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
Preheat the oven to 425°F. Place oven rack in lower third of oven.
In a large mixing bowl, whisk together mashed pumpkin, evaporated milk, eggs, sugar, salt and spices. Pour mixture into blender jar. Process until the mixture is very smooth and silky. This step will ensure that you have a smooth textured pie.
Pour the pie mixture into the unbaked pie crust, making sure not to overfill it.
Bake the pie at 425°F for 15 minutes, then lower the temperature to 350°F and bake for another 40-45 minutes. Rotate the pie after 25 minutes. Start testing for doneness after 40 minutes by inserting a toothpick in the middle. The pie is done when toothpick comes out clean. Cool pie on rack.
Serve with a dollop of whipped cream, if desired.