Fresh, Homemade Pumpkin Pie Recipe
This is the time of year when pumpkin pie starts showing up on my radar. Although I don’t have a massive sweet tooth, I do have a soft spot for all things squash and pumpkin pie is right in there. Growing up we ate pumpkin pies made from canned filling and it wasn’t until many years later that I learned that most pumpkin pie filling is not actually made from pumpkins.
Say what? That’s right, if you’ve been buying pumpkin pie filling, not to be confused with pumpkin puree, you’ve been making … butternut squash pie! Gasp! Now don’t be too concerned, the butternut is actually in the same species, Cucurbita Moschata, as the baking pumpkin, so it’s not that different.
But if you’re longing for that fresh, homemade pumpkin pie flavor, why not forgo the can altogether? Here is a simple recipe for fresh made pumpkin pie without the can (though feel free to use a premade crust, I hate making crusts – I know, sacrilege). If you are going all the way check out our post How to Make the Best Pumpkin Pie with tips for filling, crust and topping.
- Your favorite pie crust dough, enough for one 9-inch shell.
- 1 pie pumpkin
- 2 eggs
- 1 1/2 cups organic cream
- 1/2 cup unrefined cane sugar
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp freshly grated nutmeg
- 1/8 tsp ground cloves
- Preheat the oven to 350°F. Cut the pumpkin in half, remove the seeds, place the pumpkin halves in a pan, shell side up, and bake for 1 hour or until the pumpkin is tender, exudes liquid and the shell starts to sag.
- Pour off accumulated liquid, scrape the pulp from the shell and purée it with a potato masher or in a blender. Measure 2 cups of the purée and set it aside. Reserve any additional pumpkin for another use.
- Place your pie dough on a lightly floured surface and, starting from the center out, roll the dough to about 2 inches larger than the size of the pan. Loosen the pastry, fold it in half, lift it and unfold it into the pan. Press it into place, trim off the excess dough and crimp the edges.
- Increase the temperature of the oven to 425°F. In a large mixing bowl lightly beat the eggs. Add the purée and the remaining ingredients and stir to blend. Pour the mixture into the dough-lined pan.
- Bake for 15 minutes and then reduce the heat to 350°F and bake an additional 45 minutes or until a knife inserted comes out clean. Allow to cool slightly before serving.
Adapted from a recipe found on www.rwood.com