This pie combines traditional ingredients, such as fresh pumpkin and maple syrup, with the Punjabi spice blend garam masala, which adds an exotic highlight to the traditional pumpkin pie spices.
I make the pie on Wednesday before Thanksgiving Day. I like to roast and puree the pumpkin on Tuesday night so it will be all ready on Wednesday. I roast it with a Kabocha squash which I’ll make into Creamy Spicy Kabocha Soup
I use a Sugar Pie pumpkin. Just the name gets me singing “Sugar Pie Honey”! These are available at produce markets such as Berkeley Bowl or Monterey Market. They are slightly smaller than a basketball, and have more flesh and are less fibrous than a Halloween jack-o-lantern pumpkin. You will need about 2 ½ pounds per pie.
Pierce pumpkin several times and place on oiled roasting pan. Roast at 450◦ for 45 minutes until soft. Place it on a large plate and cut off the stem. Use a knife to coax the peel off; it should easily come off.
Let the pumpkin cool enough to handle. Discard the seeds and stringy pulp.
Measure 2 cups of drained puree. Reserve the liquid to add to squash soup such as Creamy Spicy Kabocha Soup or butternut squash soup. You can put extra puree in those soups or save it for Fresh Pumpkin Spice Muffins.
Preheat oven to 375◦
Ingredients: Have all ingredients at room temperature. (You can warm the eggs in a bowl of warm water.)
1 tsp vanilla
½ cup pure maple syrup
1 ½ cups (one 12-oz can) evaporated milk,
¼ tsp cloves
¼ tsp allspice
2 ½ tsp cinnamon
1 tsp powdered ginger
½ tsp nutmeg
½ tsp garam masala
½ tsp salt
Put pumpkin puree in large bowl under a mixer.
Add rest of ingredients and beat well.
Have a 9” or 10″ pie crust at room temperature. Brush with an beaten egg. Place it in a 375◦ oven for 10 minutes.
Remove crust from the oven and immediately pour pumpkin pie filling into it. Bake at 375◦ for 35 – 40 minutes until the center quivers when you wiggle the pan.