Homemade fresh pumpkin pie is an absolute must at the Thanksgiving table. However, why limit yourself to having this delicious treat only once a year?
Using a fresh pumpkin is a great way to have fun with the kids and make your pie all that much more special.
The easiest method to prepare the pumpkin flesh is to halve the pumpkin, scoop out the seeds and place in a hot oven at around 375°F for up to an hour depending on the size (this is my favorite baking tray set).
The pumpkin is ready when it softens and starts to collapse.
Allow to cool and scoop out the flesh.
Alternatively, you can boil or steam chunks of pumpkin until it is soft, then peel. Be careful not to overcook it, or it will become too watery.
As you will see it is really easy to make a real pumpkin pie from fresh ingredients.
- 2 medium eggs
- 3/4 cup brown sugar
- 5 oz evaporated milk
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger, powder
- 1/4 tsp nutmeg, Freshly grated whole nutmeg is best, but powdered works as well
- 1/2 tsp salt
- 2 tbsp water, boiling
- 1 1/2 cups pumpkin flesh, cooked
- 1/4 cup half and half, single cream for non-US readers
- 8 oz white flour
- 4 oz butter, margarine works
- 3-4 tbsp water, ice cold
- pinch salt
- Preheat oven to 425°F
- Rub the butter into the flour and salt with your fingers or a pastry blender. Slowly add water while continuing to mix to form the dough.
- For best results wrap the dough in cling wrap and cool in the fridge for 30 minutes before rolling out.
- Line a 9 inch pie dish and partially bake for about 10 minutes.
- Some people use ceramic beans to stop the pastry from rising or forming bubbles. I find its usually enough to put a layer of aluminum foil over the top, it also avoids burning the beans and creating a horrible smell in the kitchen. Ceramic baking beans make life a lot easier, and are a worthwhile investment if you bake a lot of pies.
- Beat the eggs in a large bowl. Mix in the sugar, milk, spices and boiling water.
- Mash the fresh pumpkin and add it with the half and half to the other ingredients.
- Pour the mixture into the partially baked shell and bake for 15 minutes.
- Lower the heat to 300°F for 25 more minutes. It's ready when the filling is firm but still is slightly wobbly.
This pie goes great with whipped cream, ice cream, or even vanilla yogurt.
The pie filling can even be served as a mousse by cooking in individual serving bowls, or in mini pumpkin shells for a fancier setting.