I love Fall because it gives me the excuse to eat pumpkin everything. There’s pumpkin spice lattes, pumpkin bread, pumpkin spice Ghirardelli chocolates, and – the greatest of all – pumpkin pie.
This year I was ambitious with my pumpkin pie because I made it from a fresh pumpkin. Normally I use canned pumpkin, but a trip to a pumpkin farm earlier this Fall inspired me. I was surprised at how easy it was! It’s a little more time consuming than simply opening a can, but it was well worth the extra effort. Not only did I get delicious pumpkin meat for my pie, but I also roasted the pumpkin seeds. Needless to say, there was no leftover pumpkin pie this Thanksgiving!
What you’ll need:
1 small fresh sweet sugar pie pumpkin OR 1 can pumpkin
2 eggs slightly beaten
3/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 12-ounce can of evaporated milk
1/2 cup chopped pecans (optional).
1 unbaked pie shell
What you’ll need to do:
Preheat your oven to 425 degrees. Spray a pie pan with cooking spray and lay out your pie shell. I like to press the chopped pecans into the crust!
If you use fresh pumpkin, start by carving out all the pumpkin meat. I cut my pumpkin into small strips and then cut off the outer shell. I then cut the pumpkin meat into cubes and put it in a large pot of water with a steaming basket. Put about a cup of water in a large pot on your stove with the pumpkin meat in the steaming basket and turn the heat on high. Cover and steam your pumpkin for about 15 minutes or until tender.
When your pumpkin is tender, put it in a food processor or blender and pulse until smooth. Measure out 1 cup of the pumpkin puree for the pie. Freeze the rest for another recipe later.
Mix all ingredients together and pour into the unbaked pie shell. Bake at 425 degrees for 15 minutes, then turn the temperature down to 350 degrees. If you use fresh pumpkin, bake for an additional hour. If you use canned pumpkin, bake for 45 minutes.
Cool and serve with whipped cream.