Here's the best thing. You can make this pumpkin puree then freeze it to use whenever you want!
Course Dessert
Cuisine American
Keyword pumpkin pie
Prep Time 3 hourshours
Cook Time 1 hourhour
Servings 8pieces of pie
Calories 329.86kcal
Author Karen
Equipment
immersion blender
Ingredients
2cupsPumpkin Puree
1canevaporated milk12 ounces
½cupdark brown sugarpacked
⅓cupwhite sugar
½teaspoonsalt
2eggs
1egg yolk
2tsps.cinnamon
1tsp.ground ginger
¼tsp.nutmeg
¼tsp.clovesYou can also substitute with allspice
¼tsp.lemon zest
1pie crust
Pumpkin Puree
1pie pumpkin2.5 lbs
Instructions
Pumpkin Puree
Cut pie pumpkin in half and scoop out the guts. Cook face down on a greased baking sheet until fork tender. 30-45 minutes in a 350 F oven.
Once cool enough to handle, scoop out the flesh and puree with an immersion blender.
Strain the puree through cheesecloth. Around 1 cup of liquid should come out over a few hours.
You now have pumpkin puree!
Pumpkin Pie Instructions
Preheat oven to 425 F
Add sugar, salt, spices and lemon zest to bowl and mix.
Beat the eggs very well and add them to the bowl of mixed ingredients.
Mix in YOUR HOMEMADE pumpkin puree and evaporated milk and combine well.
Roll out pie crust and put in pie plate.
Blind bake your pie crust. To blind bake: line your pie crust with parchment paper, fill with pie weights, rice or dried beans. Bake for 15 minutes at 350 F. Remove parchment paper and weights, then bake for another 5 minutes.
Remove blind baked crust from the oven and fill it with the pumpkin mixture.
Bake at 425 F for 15 minutes, then turn oven down to 350 F and bake an additional 40-50 minutes. If the crust starts to darken, cover it with tin foil for the remainder of the bake.
The pie is done when the centre reaches a temperature of 175 F. A knife should come out *almost* clean. Just a speck or two of filling on it.
Let it cool and set up on a wire rack.
Notes
Use a sweet squash if you can't find pie pumpkins (kabocha, delicata, buttercup)
In a rush? Use a store bought crust. They're actually pretty good.
Yes you can freeze pumpkin pie! So go ahead and make it in advance if you want.
Pour your filling into the prebaked pie shell on the counter until almost full. Then put the pie in your oven and pour the rest of the filling in. This lets you get the pie as full as possible without the chance of spilling.
If your crust is browning too much, cover it with a pie crust shield (or just some tin foil)
Store your pumpkin pie in the refrigerator. It's a custard base so it needs to be kept in the fridge, not out on the counter.
Use a Pyrex pie plate. It might not look as good as a vintage metal one, but they work better. You'll get a better crust with Pyrex.