Homemade pumpkin pie from scratch

Ditch that processed canned pumpkin and try making a pumpkin pie from scratch using the real deal. Here’s a recipe for homemade pumpkin pie using a real pumpkin:

Ditch that processed canned pumpkin and try making a pumpkin pie from scratch using the real deal. Here’s a recipe for homemade pumpkin pie using a real pumpkin:

First, prepare the fresh pumpkin.

How to roast a pumpkin:

    t

  1. Choose a pie pumpkin without any major blemishes or soft spots.
  2. t

  3. Wash the pumpkin under water and brush off any dirt.
  4. t

  5. Using a sharp knife, cut the pumpkin in half on a cutting board.
  6. t

  7. Scoop out the seeds and “guts” with a metal spoon or ice-cream scoop.
  8. t

  9. Lay the pumpkin cut-side down in a large baking dish or pan with sides.
  10. t

  11. Cover with approximately 1/4 inch water.
  12. t

  13. Bake at 350° for 45-60 minutes or until flesh is tender (test by sticking fork in it).
  14. t

  15. Turn over pumpkin halves and, once cool enough to handle, scoop out the flesh.
  16. t

  17. If the flesh is watery or too moist, place it in a fine sieve over a bigger bowl. Gently stir and turn over to drain the excess water.
  18. t

  19. Puree the flesh with a hand blender or food processor until smooth.

Note: A 8″ pie pumpkin will yield approximately 3 cups of cooked pumpkin. You can also cook two smaller pie pumpkins to yield the amount needed.

 

Homemade pumpkin pie recipe

Adapted from PickYourOwn.org.

Ingredients:

    t

  • 1 pie pumpkin (see above) or 3 cups cooked pumpkin
  • t

  • 1 cup sugar
  • t

  • 1.5 teaspoon ground cinnamon
  • t

  • 1 teaspoon ground cloves
  • t

  • 1 teaspoon ground allspice
  • t

  • 1/2 teaspoon ground ginger
  • t

  • 1/2 teaspoon salt (optional)
  • t

  • 4 large eggs
  • t

  • 3 cups cooks, pureed pumpkin
  • t

  • 1.5 cans (12 oz each) of evaporated milk
  • t

  • Pie crust

Directions:

Combine ingredients and pour into a prepared pie dish with the pie crust. Bake at 425° for the first 15 minutes, then turn the temperature down to 350° and bake another 45-60 minutes until the pie is set. To check if the pie is done, make sure that the center doesn’t wiggle. The sides should look dry, but the center will be a little moist.

Cool and serve with fresh whipped cream or ice cream.

Comments

Comments are closed.