I have never made a pumpkin pie until now, not with a can, not with a pumpkin. Pumpkin pie isn’t my favorite so I had never had the desire to make one. But I’m always game for trying new things and I was talking to my friend the other day while walking and she was telling me how different a “real” pumpkin pie tastes from canned. She said she never much liked pumpkin pie either until she made one from scratch.
So that’s what I did.
Roasted Pumpkin Puree
I found these instructions first. I followed their method for cooking my pumpkin. It was so simple! You just cut your sugar pumpkin (sometimes called “pie pumpkins”) in half then remove the stem and seeds. Place cut side down on a cookie sheet and cover with foil. Bake at 350 degrees anywhere from 45-90 minutes until soft when pierced with a fork. The time depends completely on how big your pumpkin is. It only took mine about an hour to be fully cooked and just fall out of the skins.
After cooled, the skin just fell off (literally!) and I put the pulp in my Ninja to puree.
I’m sorry I didn’t think to take pictures of this part of the recipe.
Now, the recipe at Pick Your Own required 3 cups of pumpkin puree and I only ended up with two. I was afraid that the recipe would not turn out right if I followed it and I didn’t have another pumpkin to cook up (well…I had Nathan’s Halloween pumpkin ((he chose a little sugar pumpkin)) but he would have died if I used his beloved pumpkin in my recipe!). So I went googleing for another pumpkin pie recipe and found one that only used two cups of puree at Simply Recipes.
Originally from Simply Recipes.
- 2 Cups Pumpkin Puree
- 1 1/2 Cups Heavy Cream (or 12 oz. evaporated milk)
- 1/2 Cup packed brown sugar
- 1/3 Cup white sugar
- 1/2 tsp salt
- 2 eggs plus 1 more yolk
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp cardamon (I left this out because I didn’t have any)
- 1/2 tsp lemon zest (I left this out, too)
- 1 crust (I used Simply Recipe’s pate brisee recipe, too)
Preheat oven to 425°F.
Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated (I just used my KitchenAid Stand Mixer on low and saved my wrist).
Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
Cool on a wire rack for 2 hours.
Now. Originally, I had bought a store made crust. But Bob insisted that if I was going to the effort of making the pie, I surely needed to make a real crust. I need to practice though because my crust was tough. But it was my first one, so whatever. Then I also had a can of whipped cream in the fridge, but my friend Cheryl told me I couldn’t possibly put canned whip cream on a home made pie….so I made real whipped cream, too. Take that Martha Stewart!
All in all, this pie was very good! I am so proud of myself for making it and doing it all from scratch. I would highly recommend doing it. It really wasn’t that hard to do. Roasting and pureeing the pumpkin was super simple and the results were fabulous!
So this is my Day 21 Recipe for the 30 Days of Me, MeMe. If you are following along, check out the other links!