Fresh Sugar Pumpkin Pie
There is nothing like Fresh Sugar Pumpkin Pie! Better than using the canned pumpkin, or pumpkin pie filling!
Servings:
Equipment
- Food Processor
Ingredients
- 3 eggs
- 1 cup sugar
- 2¾ cups pureed fresh pumpkin (about 2 small sugar pumpkins)
- 2¼ cups evaporated milk (18 ounces)
- 1½ teaspoons cinnamon
- ¾ teaspoon salt
- ¾ teaspoon ginger
- ½ teaspoon cloves
- 1 10-inch unbaked pie shell
Instructions
- To Soften Pumpkin Skin: Put the pumpkin(s) in a 13x9 inch pan with a little water on the bottom of the pan. Bake at 350 degrees for 1 hour, or until you can easily insert a fork into the pumpkin. Remove the pumpkin(s) from the pan to cool for 5 minutes, then just peel the skin right off! Remove the pulp and seeds. Put the pieces of pumpkin into a food processor and puree until smooth. Set aside.
- Preheat the oven to 425°.
- By hand or with a mixer on low speed, mix together the eggs and sugar in a large bowl.
- Add in the pumpkin puree and evaporated milk. Mix well.
- In a small dish, combine the cinnamon, salt, ginger and cloves together before adding them in to the filling. Use the back of a spoon to crush any lumps. Whisk in the spices to the pumpkin mixture.
- Pour the filling into the unbaked pie shell. Cover the pie crust edges with a pie shield.
- Bake at 425° for 15 minutes, then at 350° for 50-55 minutes. You can test for doneness when a knife inserted half way between the crust and the center comes out clean. Cool the pie completely on a wire rack, then store it covered in the refrigerator.
EXTRA TIP:
EXTRA TIP: If you want to add decorative pastry cut-outs to the top of any custard type pie, just cut the shapes you want in rolled-out pie dough. Put the shapes on a parchment-lined, or greased cookie sheet. Sprinkle them with coarse sugar if you'd like. Bake at 350° for 8-10 minutes until lightly browned. While the pie is still warm, cooling on the rack, have fun decorating the top of your pie! Enjoy!