Pumpkin Pie From ScratchFrom pointsevenout 5 years ago
- 1 cup sugar shopping list
- 1 ½ teaspoon ground cinnamon shopping list
- 1 teaspoon ground cloves shopping list
- 1 teaspoon ground allspice shopping list
- ½ teaspoon ground ginger shopping list
- 1 teaspoon salt shopping list
- 4 large eggs shopping list
- 1 sugar pumpkin to yield 3 cups pumpkin puree shopping list
- ½ teaspoon of vanilla extract shopping list
- 1.5 cans (12oz each) of evaporated milk shopping list
- 9” deep dish pie plate or 10” or 8” pie plates shopping list
- pie crust. I used cinnamon-pie-crust.html">Cinnamon pie crust. shopping list
How to make it
- Mix the pie crust dough and chill in the refrigerator while you make the rest of the recipe.
- Wash the exterior of the pumpkin in cool or warm water, no soap.
- Cut the pumpkin in half. A serrated knife and a sawing motion works best.
- Scoop out the seeds and scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. A heavy ice cream scoop works great.
- SAVE THE SEEDS. The seeds can be used either to plant pumpkins next year, or roasted to eat this year.
- Steam the pumpkin for about 30 minutes or until soft.
- Let cool then scoop out the cooked pumpkin meat out of the skin.
- Puree the pumpkin. Let stand for a ½ hour to drain off any water. I process the pumpkin through a potato ricer then blend with a stick immersion blender to get a silky puree.
- Mix sugar through salt.
- Blend in eggs one at a time mixing well.
- Add 3 cups pumpkin puree, vanilla, and condensed milk; mixing well after each addition.
- This is a light and fluffy pie. If you want a little more dense pie, use only 3 eggs and 1 can of condensed milk.
- Preheat the oven to 425℉ while you roll out and fit the pie crust into the pie plate.
- Pour filling into pie crust up to ¼ inch from the top. You will have extra filling using a 9” pie plate. Save it for another use or make custard cups of crustless pie. Think I will use some of the remainder as a liquid substitute for pancakes in the morning.
- Cover pie crust edge with an aluminum ring to keep the crust from burning.
- Bake at 425℉ for 15 minutes. Turn down to 350℉ and bake for an additional 60 minutes, until a clean knife inserted into the middle comes out clean.
People Who Like This Dish 7
The Cookpointsevenout Athens, AL
The Rating5 people
I haven't made pumpkin puree in years but it sure make a difference in the taste of the pie... great post and five forks
thank you for using my pie crust recipe..peetabear in mid-hudson valley loved it
Sounds like Thanksgiving!jett2whit in Union City loved it
Smells like Thanksgiving!victoriaregina in USA loved it