Fresh Pumpkin Pie Recipe

This tried and true delicious pumpkin pie is made with fresh pumpkins.

I have been making fresh pumpkin pie since Thanksgiving 2014, when my mom forbid me to use canned pumpkin. I never looked back it was surprisingly easy. Using canned pumpkin just doesn’t simplify it for me enough to warrant it. 

Pumpkin tips: 

The smaller pumpkin pie pumpkins are ideal because they have less stringy flesh which is ideal for cooking, as opposed to a large carving pumpkin. This year I am also experimenting with a fairy tale pumpkin which is supposed to be extra creamy. 

Feel free to substitute out the pumpkin for sweet potatoes which have a lower glycemic index than pumpkin for diabetics. I usually make my pumpkin pie a day ahead as it keeps well in the fridge. 

Buen provecho!

Laura

P.S. My preferred way of preserving pumpkin is to bake pumpkin first then freeze. Pumpkin is very tricky to can safely. You cannot safely pressure can puréed pumpkin. My favorite source for safe preserving and canning is linked here from Michigan State University Extension: https://www.canr.msu.edu/news/preserving_pumpkin_safely

Note: One small Pumpkin Pie Pumpkin (usually small and round) yields about 4 cups/ 32 oz of pumpkin flesh which is enough for two pies. 

INGREDIENTS

1 Pumpkin Pie Pumpkin or 2 cups of cooked pumpkin flesh
1 12 oz can of Evaporated Milk or Half and Half
3/4 cup granulated sugar

1/4 teaspoon sea salt

2 eggs

1 tsp vanilla extract

1 tsp cinnamon
1 Tbs fresh grated ginger (or 1 tsp powdered)

1/2 tsp ground nutmeg

1/4 teaspoon ground cloves

1 9-inch shortbread pie crust (pre-cooked)

MAKE IT

Fresh Pumpkin Purée 

1. Preheat Oven at 350F;
2. Quarter a pumpkin and place face down on a baking sheet lined with parchment paper;
3. Bake pumpkin for 30-45 minutes at 350F;
4. Allow pumpkin to cool; 
5. Remove flesh, mash with a spoon and set aside;

Pumpkin Pie Filling

1. In a large bowl, whisk eggs, sugar, vanilla extract, spices and milk;
2. Mix in pumpkin purée;
3. Pour pumpkin pie filling over the premade pie crust
4. Bake at 375'F for 1-hour (Pie is ready when a knife inserted in the center comes out clean);
5. Cool for 2 hours before serving.

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