Let's face it: There is nothing in this world so satisfying as pumpkin pie. A little sweet, a little creamy, a little spicy, a little fruity, a little buttery, a little flaky, and a lot rich. No whipped cream necessary (though we won't stop you if you like that too).
Three things signal the true beginning of fall in upper Mapleville: The sugar maples come into color, wood smoke suddenly makes up about 60% of our breathable atmosphere, and pumpkin pies are being baked everywhere!
Our perfectly browned, from-scratch pastry crust fits particularly well with pumpkin pie. Maybe it's that the buttery flavor blends well with the rich complexity of the filling. Or maybe it's a texture thing, the way it crumbles next to the creamy smoothness. Probably it's a little of both. Whatever the case, there's something very special about the way they work together. It's magical.
We make our pies with our own pumpkins and those of one other local grower. We are particularly selective in the case of pumpkins because variety makes an unusually big difference. The end product is well worth the trouble!