🧂 Ingredients

• 2 cups pumpkin (or butternut squash)
• 2 tbsp maple syrup
• ½ cup sugar
• ½ cup brown sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• 1 tsp salt
• 1 tbsp all-purpose flour
• 3 eggs
• ½ cup heavy whipping cream
• 1 cup milk
• 1 pie crust

📖 Instructions

🎃 Roasted Pumpkin Base
1. Cube fresh raw pumpkin into small chunks.
2. Brush generously with maple syrup to coat.
3. Spread on a baking sheet and roast at 400–425°F for about 45 minutes, or until fork-tender and lightly caramelized.
4. Let cool slightly, then mash until smooth (or purée if you prefer silky). Measure out 2 cups of mashed pumpkin.

🔥 Baking Setup
Preheat oven to 425°F (bake mode)

🥄 Dry Ingredients
In a large mixing bowl, combine:
2 cups of mashed pumpkin (or puree)
½ cup sugar
½ cup brown sugar
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
1 tsp salt
1 tbsp all-purpose flour

Mix until fully blended.

🥚 Wet Ingredients
In a separate bowl, beat eggs until smooth.
Stir the eggs into the pumpkin-sugar mixture.
Add:
½ cup heavy cream
1 cup whole milk
Mix until smooth and creamy.

⏲️ Bake
Bake at 425°F for 10 minutes.
Then, reduce oven to 375°F and bake for another 40–45 minutes, or until:
a) The center is just set
b) A toothpick comes out clean when inserted near the center

❄️ Cool & Serve
Let the pie cool completely on a wire rack before slicing. Best served with whipped cream or a drizzle of maple syrup on top ✨