Fresh Pumpkin Pie

Recipe

10 INGREDIENTS • 7 STEPS • 1HR 30MINS

Fresh Pumpkin Pie

5

1 rating

This pumpkin pie may not excite you quite the same way it thrills me, but this was one of those cooking challenges I was absolutely convinced I could never pull off successfully and it turned out to be so much easier than I expected.

Fresh Pumpkin Pie

Save

Messy Kitchen Happy Belly

I happily share my adventures in cooking, my love of gardens and farmer’s markers and all things that leave your kitchen messy and your belly happy.

This pumpkin pie may not excite you quite the same way it thrills me, but this was one of those cooking challenges I was absolutely convinced I could never pull off successfully and it turned out to be so much easier than I expected.

1HR 30MINS

Total Time

$3.69

Cost Per Serving

Ingredients

Servings

4

US / Metric

1

Sugar Pumpkin

1

Pie Crust

2

1 cup

Brown Sugar

1 Tbsp

All-Purpose Flour

1/2 tsp

1 Tbsp

Ground Cinnamon

1/2 Tbsp

Ground Nutmeg

1 tsp

1 can

Evaporated Milk

Nutrition Per Serving

VIEW ALL

Calories

647

Fat

20.4 g

Protein

12.7 g

Carbs

106.9 g

Fresh Pumpkin Pie

Save

Messy Kitchen Happy Belly

I happily share my adventures in cooking, my love of gardens and farmer’s markers and all things that leave your kitchen messy and your belly happy.

Cooking InstructionsHide images

step 1

Break down Sugar Pumpkin (1), either scrape out the seeds or slice them off. Bake at 325 degrees F (160 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork.

step 1 Break down Sugar Pumpkin (1), either scrape out the seeds or slice them off. Bake at 325 degrees F (160 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork.

step 2

Scrape the pumpkin flesh from the peel. The flesh will peel away from the skin. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C).

step 3

In a large bowl, slightly beat Eggs (2), add Brown Sugar (1 cup), All-Purpose Flour (1 Tbsp), Salt (1/2 tsp), Ground Cinnamon (1 Tbsp), Ground Nutmeg (1/2 Tbsp), Ground Ginger (1 tsp), 2 cups of the pumpkin puree, and Evaporated Milk (1 can).

step 3 In a large bowl, slightly beat Eggs (2), add Brown Sugar (1 cup), All-Purpose Flour (1 Tbsp), Salt (1/2 tsp), Ground Cinnamon (1 Tbsp), Ground Nutmeg (1/2 Tbsp), Ground Ginger (1 tsp), 2 cups of the pumpkin puree, and Evaporated Milk (1 can).

step 4

Stir well after each addition. Pour mixture into the unbaked Pie Crust (1). Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.

step 4 Stir well after each addition. Pour mixture into the unbaked Pie Crust (1). Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.

step 5

Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (180 degrees C).

step 6

Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown.

step 6 Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown.

step 7

Serve and enjoy!

step 7 Serve and enjoy!

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