Fresh Pumpkin Pie
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT3H20M3 Hr
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Yield:2 (9-inch) Pies
Ingredients
- 1 (3 ½ pounds) Sugar Pie pumpkin
- 2 (14 ounces) cans sweetened condensed milk
- 2 large eggs
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 (9-inch) deep-dish pie shells
- Whipped cream, for serving
- 1 (1587.57g) Sugar Pie pumpkin
- 2 (396.89g) cans sweetened condensed milk
- 2 large eggs
- 4.26g cinnamon
- 2.13g nutmeg
- 2.13g ground ginger
- 1.07g ground cloves
- 1.07g salt
- 2 (9-inch) deep-dish pie shells
- Whipped cream, for serving
Baking your own pumpkin may take time, but it adds a level of freshness that makes your pie extra special and delicious. And hey, at least the rest of the recipe is easy!
Preparation
STEP 1
Preheat oven to 350°F.
STEP 2
Wash outside of pumpkin. Cut in half from stem to bottom. Remove seeds and stringy pulp. Place cut-side down on a baking sheet and cover with foil. Bake for about 1 1/2 hours, or until tender when pierced with a fork.
STEP 3
Remove from oven and let cool for at least 20 minutes. Leaving pumpkin cut-side down on tray, gently peel off skin. Discard any moisture in pan.
STEP 4
Purée cooked pumpkin in food processor or blender until very smooth.
STEP 5
Increase oven temperature to 375°F.
STEP 6
Blend 3 cups of pureed pumpkin with sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, cloves and salt. Pour into pie shells.
STEP 7
Bake for 60-70 minutes, until filling is set but center still jiggles slightly. Transfer to rack and cool completely. Serve garnished with whipped cream.