PUMPKIN PIE MADE WITH ... GASP ... PUMPKINS!
Here's the best thing. You can make this pumpkin puree then freeze it to use whenever you want!
Prep Time 3 hours
Cook Time 1 hour
Servings 8 pieces of pie
- 2 cups Pumpkin Puree
- 1 can evaporated milk 12 ounces
- 1/2 cup dark brown sugar packed
- 1/3 cup white sugar
- 1/2 tsp salt
- 2 eggs
- 1 egg yolk
- 2 tsps. cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. cloves You can also substitute with allspice
- 1/4 tsp. lemon zest
- 1 pie crust
Cut pie pumpkin in half and scoop out the guts. Cook face down on a greased baking sheet until fork tender. 30-45 minutes.
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.
- 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.
Serving: 1piece (1/8th of pie) | Calories: 329.86kcal | Carbohydrates: 53.31g | Protein: 7.74g | Fat: 10.84g | Saturated Fat: 4.46g | Cholesterol: 78.16mg | Sodium: 306.82mg | Potassium: 644.33mg | Fiber: 4.48g | Sugar: 30.28g | Vitamin A: 19695.56IU | Vitamin C: 23.1mg | Calcium: 205.94mg | Iron: 2.59mg