My Fresh Pumpkin Pie

This is my recipe for Pumpkin Pie. It is made completely from scratch and worth every minute of extra work. It doesn’t have to look perfect, either. Imperfection is telltale sign that it is homemade! Embrace it! Last year I cut out the little leaves for the edges and I thought it looked cute. You can use the pre-made roll out crust for that part if you like. Also, I usually process the pumpkins ahead of time and freeze the puree….saves time when you are making a bunch of dishes at once! This pie DOES NOT taste the same as a pie made with canned pumpkin. Give it a try….you can always go back to canned if you or your husband prefer. My hubby loves this pie! :-)

 

Ingredients:

1 sugar pumpkin

1 recipe pastry for a 9 inch single crust pie

2 eggs

1 cup packed light brown sugar

1 tablespoon flour

1/2 teaspoon salt

2 1/2 teaspoons pumpkin pie spice OR your own blend of spices that your family likes

1 (12 fluid ounce) can evaporated milk

Directions:

1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F  for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F

2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.

3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.

4. Bake 10 minutes at 450 degrees F , then reduce the oven temperature to 350 degrees F . Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.