LIFESTYLE

Pumpkin Pie

November 6, 2015

Making a pumpkin pie from scratch may seem overwhelming, but it is pretty simple and the results and satisfaction are definitely worth it. This recipe is easy and uses fresh ingredients you can pick-up at the farmers market so you won’t be eating anything from a can. Also, I don’t use a lot of sugar like most other recipes, so it is a bit more on the savory side allowing the flavor of the pumpkin really infuse with the spices. Happy baking!

Ingredients:

  • 2 baking pumpkins
  • 3 large eggs
  • 1 cup packed dark brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated ginger
  • 1/4 teaspoon ground or freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon fresh ground pepper
  • 1 cup heavy cream
  • 1/4 cup whole  milk

First some simple prep.

Make your homemade pie crust and chill.

Cut 2 pumpkins in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325F degrees 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.

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Mix the pumpkin, eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Whisk until everything is combined. Filling will be a little thick.

Preheat oven to 375F degrees. Roll out pie dough, place in 9-inch deep dish pie pan, crimp edges, place pie weights in center (I cover with parchment paper and add uncooked black beans), and pre-bake the crust for 10 minutes.

Pour pumpkin pie filling into the warm pre-baked crust. Bake the pie until the center is almost set, about 55-60 minutes give or take. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil to prevent the edges from getting too brown. Let cool for a few hours before eating.

If you have leftover cream, place 1/3 cup in mason jar and shake until it sets into whipped cream (DO NOT OVER SHAKE OR YOU WILL MAKE BUTTER) and garnish pie before serving and devouring. Second servings highly recommended.

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