Pumpkin Pie
From Notes
I finally decided to try making a pumpkin pie using a real live pumpkin as opposed to canned pumpkin. I picked up a nice sized pie pumpkin at the Dekalb Farmer's Market, found a recipe, and set out to make the pie. It was simple, easy, and required very little effort. All redundant statements- just to underscore how crazy easy it us to use a fresh pumpkin. I'll never buy a can of pumpkin puree again!
Contents |
Recipe Source
I picked this recipe mostly because I had the ingredients on-hand. Of the most exotic were evaporated milk.
Special Equipment
- 9x11 rimmed baking sheet
Ingredients
- 2 cups of pumpkin pulp purée from a sugar pumpkin
- 1 12 oz. can of evaporated milk
- ½ cup packed dark brown sugar
- 1/3 cup white sugar
- ½ teaspoon salt
- 2 eggs plus the yolk of a third egg
- 2 teaspoons of cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamon
Preparation
- 1 recipe Pate Bris, graham cracker or other suitable crust.
Preheat Oven
- Preheat oven to 350°F
Roast Pumpkin
- With a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds for roasting later).
- Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil.
- Fill with ¼" water.
- Bake at 350°F until fork tender, about an hour to an hour and a half.
- Remove from oven, let cool.
- Peel skin and/or scoop out pulp wit spoon.
- If you want the pulp to be extra smooth, put it through a food mill or chinois.
- Adjust oven temperature to 425°F
Pie filling
- In a large bowl, mix sugars, salt, and spices.
- Add beaten eggs.
- Stir in the pumpkin purée.
- Stir in the evaporated milk.
- Whisk until well incorporated.
- Pour into pie shell
Bake
- Bake at 425°F for 15 minutes.
- Reduce the temperature to 350°F.
- Bake 40-50 minutes or until a knife inserted near the center comes out clean.
Cool
- Cool on a wire rack for 2 hours.
