We grew a lot of pumpkins this year, so I was able to use fresh, homegrown pumpkin for the pie!

Ingredients:

• 2 cups pumpkin puree (really, really smooth — blender it a lot, push it through a screen to pull out fibers. I also let it sit in the fridge for a few days and dumped off the water that separated out)
• 3 eggs
• 1/3 cup maple sugar
• 1 Tbsp cornstarch
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2+ tsp ginger
• 1/4+ tsp nutmeg
• 1/8 tsp cloves
• 1/8 tsp black pepper
• 1 cup heavy whipping cream
• 1/4 cup almond milk

Stir all of the stuff together — it should form a smooth custard. Bake at 375F for about an hour. I used my walnut pie crust (but with almonds instead of walnuts), so I had the crust covered for the entire baking time.