Pumpkin Maple Pie

 This recipe will make more than two pies. I prefer in a pie crust, my wife prefers without and the edges crystalized a bit.

Start with a fresh pumpkin. Cut into pieces, remove seeds, remove the skin, then cut into about 2 inch squares.  You can also use canned pumpkin, but fresh is best.  You can substitute half the pumpkin with zucchini or even another squash if you wish. I recommend 100% fresh pumpkin.

If you are using fresh pumpkin or substituting another fresh squash for half, put it into a pot of boiling water and let it hard boil for about 5-10 minutes.

Remove the pumpkin and mix with a beater.

In a large bowl, add 4 cups pumpkin

Add 1 1/2 cups pure maple syrup

Add 8 eggs

Add 2 tbs pumpkin pie spice

Add 2 teaspoons vanilla

Add 2 teaspoons cardamon

Add two cups heavy whipping cream

Add two tbs granulated stevia

Mix well with beaters.

Poke bottom of pumpkin pie shells with fork multiple times.  Typically it is best to precook pie shells before adding mix, but in this case, it is not.

Add mixture to pie shells until it almost reaches the top.

In our home I will fill two shells, put them on a cookie sheet and use spray oil on a glass casserole dish and add the remainder of the mix to that dish.

Place pies in an oven preheated to 425 for about 1 hour and 15 minutes. Check with a table knife to see if it is cooked through at that point, If not done, bake for another 10 minutes.

Allow to cool, then enjoy.