pumpkin-patch-200x150.jpgBack home, Penelope’s Aunt Marion introduced her to Victoria Wessler, who lives on a “mini-farm” in Lebanon, Indiana. Victoria is a talented food writer and an advanced master gardener who is also a big supporter of “eating locally and seasonally whenever possible.” Her website is www.goinglocal-info.com This recipe is one of her favorites, and now one of Penelope’s, too.

Ingredients

  1. 2 cups cooked and pureed local pumpkin
  2. ¾ cup pure Indiana maple syrup
  3. 1½ cups Traders Point Creamery milk (or your own local favorite)
  4. 2 local eggs, lightly beaten
  5. 1 teaspoon cinnamon
  6. ½ teaspoon freshly grated nutmeg
  7. 1 tablespoon New Rinkel bread flour
  8. 1 teaspoon salt
  9. ⅛ teaspoon powdered ginger

1 unbaked pie shell made with local flour and local lard, if you’re making the pie crust from scratch

Preheat oven to 350°

Line a mesh strainer with a paper coffee filter and place the pumpkin puree in the filter

Place the strainer over a bowl, cover with plastic wrap, and place in refrigerator to drain overnight (8 to 24 hours)

Measure out 1⅓ cups of drained pumpkin; save leftover for another use

In a large mixing bowl, blend the pumpkin, syrup, milk and eggs until thoroughly combined

Add remaining ingredients and stir

Pour into an unbaked pie shell or 8 half-cup oven-safe ramekins

If you’re using ramekins, place them on a baking sheet

Bake the pie for 45 minutes and the ramekin puddings for 35 minutes, or until the filling is just a bit firm in the middle

Remove from oven and cool

Cook’s Note: New Rinkel bread flour is available at Edibles Organic Grocery in Irvington or at www.newrinkleflour.com

Adapted from The Official Vermont Maple Cookbook