Homemade pumpkin pie from scratch

Ditch that processed canned pumpkin and try making a pumpkin pie from scratch using the real deal. Here’s a recipe for homemade pumpkin pie using a real pumpkin:

Ditch that processed canned pumpkin and try making a pumpkin pie from scratch using the real deal. Here’s a recipe for homemade pumpkin pie using a real pumpkin:

First, prepare the fresh pumpkin.

How to roast a pumpkin:

t
1. Choose a pie pumpkin without any major blemishes or soft spots.

t

2. Wash the pumpkin under water and brush off any dirt.

t

3. Using a sharp knife, cut the pumpkin in half on a cutting board.

t

4. Scoop out the seeds and “guts” with a metal spoon or ice-cream scoop.

t

5. Lay the pumpkin cut-side down in a large baking dish or pan with sides.

t

6. Cover with approximately 1/4 inch water.

t

7. Bake at 350° for 45-60 minutes or until flesh is tender (test by sticking fork in it).

t

8. Turn over pumpkin halves and, once cool enough to handle, scoop out the flesh.

t

9. If the flesh is watery or too moist, place it in a fine sieve over a bigger bowl. Gently stir and turn over to drain the excess water.

t

10. Puree the flesh with a hand blender or food processor until smooth.

Homemade pumpkin pie recipe

Ingredients:

t
• 1 pie pumpkin (see above) or 3 cups cooked pumpkin

t

• 1 cup sugar

t

• 1.5 teaspoon ground cinnamon

t

• 1 teaspoon ground cloves

t

• 1 teaspoon ground allspice

t

• 1/2 teaspoon ground ginger

t

• 1/2 teaspoon salt (optional)

t

• 4 large eggs

t

• 3 cups cooks, pureed pumpkin

t

• 1.5 cans (12 oz each) of evaporated milk

t

• Pie crust

Directions:

Combine ingredients and pour into a prepared pie dish with the pie crust. Bake at 425° for the first 15 minutes, then turn the temperature down to 350° and bake another 45-60 minutes until the pie is set. To check if the pie is done, make sure that the center doesn’t wiggle. The sides should look dry, but the center will be a little moist.

Cool and serve with fresh whipped cream or ice cream.