Fresh, Homemade Pumpkin Pie Recipe
If you’re longing for that fresh, homemade pumpkin pie flavor, why not forgo the can and make your own pumpkin puree? Here is a simple recipe for fresh made pumpkin pie without the can (though feel free to use your favorite, organic premade crust). 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.
INSTRUCTIONS
Preheat the oven to 350 degrees F. Cut the pumpkin in half, remove the seeds, place the pumpkin halves in a pan, cut side down, and bake for 1 hour or until the pumpkin is tender, and the shell starts to sag. Pour off any accumulated liquid, and allow pumpkin to cool enough to handle. Scrape the pulp from the shell and purée it in a blender or food processor. 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 degrees F. In a large mixing bowl lightly beat the eggs. Add the pumpkin purée, cream, sugar, salt and spices, and whisk to combine thoroughly. Place pie plate on a sheet pan to catch any drips, then pour in the pumpkin mixture. Bake for 15 minutes and then reduce the heat to 350 degrees F and bake an additional 45 minutes or until a knife inserted in the center comes out clean. Allow to cool completely, then place in the refrigerator and chill before serving.
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