The funny thing is, pumpkin pie was the one food I never ate growing up! I despised the smell and taste of that ubiquitous canned pumpkin puree Americans love so much. In fact, I still gag when I think about it. So, how did I manage to get myself back onto the pumpkin pie bandwagon? Simple, I lived in Northern Italy for a while and discovered what fresh pumpkins were all about. This plant-based version is quite rich and custardy…and tasty! Yield: Makes one 20-cm pie (about 9-inches)
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