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Fresh Pumpkin Pie recipe

Small, immature pumpkins provide the mostflavor. Pumpkins smaller in size are more tender and less stringythan the larger variety. Select pumpkins anywhere between fiveto eight pounds.

Recipe: Fresh Pumpkin Pie

The Pumpkin Puree:1 (5 to 8-pound) pumpkin

  • Cut off the top of the pumpkin and scrapeout all the seeds and membrane (a large metal serving spoon workswell).
  • Carefully cut it into sections with aparing knife.
  • Cut the skin off the flesh. Steam theflesh until tender.
  • Puree in a food processor or blender untilsmooth.

    Do NOT boil pumpkin – it will soak up thewater and make a watery pie.

    The Pumpkin Pie:1 9-inch unbaked pie crust (seerecipe)3/4 cup firmly packed dark brown sugar1/4 cup sugar2 tablespoons all-purpose flour1 tablespoon molasses1 1/2 teaspoons cinnamon1 teaspoon ground ginger1/4 teaspoon nutmeg1/4 teaspoon ground cloves1/4 teaspoon salt2 cups pumpkin puree3 large eggs, beaten lightly1 3/4 cups heavy creamSweetened whipped cream as an accompaniment

  • Preheat oven to 425°F (220°C).Prepare pastry; set aside.
  • Combine brown sugar, sugar, flour, molasses,cinnamon, ginger, nutmeg, cloves and salt in bowl. Stir in pumpkinpuree. Add eggs and heavy cream to the pumpkin mixture; mix well.
  • Pour filling into unbaked pie crust (seehint). Bake pie in the middle of oven for 15 minutes; reduceoven temperature to 350°F (175°C) and bake for 45 minuteslonger, or until knife inserted in center comes out clean. Coolcompletely. Keep refrigerated.
  • Serve with a dollop of sweetened whippedcream, if desired.

    Makes 8 servings.

    Tip: To help prevent the pie crust frombecoming soggy in a custard-style pie, carefully break one ofthe recipe’s eggs into unbaked pie crust, swish it around tocover entire surface with egg white and then pour the egg outinto your mixing bowl for the filling.

    How to make Pumpkin Pie recipe

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  • Comments

    1 Comment

    Live

    This heavenly pumpkin pie s filling is rich and creamy with spices, half-and-half, baked pumpkin and brown sugar. When all the ingredients are stirred together, the filling is poured into a prepared crust and baked until set.


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