Pumpkin Pie Recipe

This delicious pumpkin pie is made with fresh pumpkins and is easier to make than you think! Feel free to substitute out the pumpkin for sweet potato which is a healthier alternative for diabetics. I usually make my pumpkin pie a day ahead as it keeps well in the fridge. 

Buen provecho!

Laura

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 400'F;
2. Quarter a pumpkin and place face down on a baking sheet lined with parchment paper;
3. Bake pumpkin for 30 minutes at 400'F;
4. Allow pumpkin to cool; 
5. Remove flesh, mash with a spoon and 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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