Adapted from Moms Who Think
I have always wanted to try to make a pumpkin pie with fresh pumpkin instead of the canned stuff. The verdict? It was really good but I’m not sure it was worth the extra work. But try it out yourself!
1 pastry crust
2 large eggs
¾ cup milk
1¼ cups fresh pumpkin puree (instructions below)
2 Tablespoons melted butter, unsalted
½ cup sugar
1 Tablespoon dark molasses
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup heavy cream, cold
- Preheat oven to 350°.
- Heat milk in saucepan over medium heat until it just starts to bubble around the edges. Remove from heat.
- Beat eggs lightly in large bowl until frothy. Add scalded milk, stirring constantly.
- Stir in pumpkin, butter, sugar, molasses, cinnamon, ginger and salt. Whisk until thoroughly blended.
- Pour filling into prepared crust, bake until center is firm, about 45 minutes. Cool completely on wire rack.
- When ready to serve, beat chilled cream with mixer until soft peaks form. Serve on top of pie or in a separate bowl for individual serving. Serves 8.
How To Make Pumpkin Puree from A Fresh Pumpkin
- Split a medium pumpkin crosswise, remove and discard seeds and fibers.
- Place pumpkin, cut side down, on lightly greased baking sheet. Bake at 325° until tender, about 1 hour.
- Scrape pulp away from skin, discard skin.
- Place pulp in blender or food processor fitted with metal blade, process in batches, until smooth.
- Push puree through a coarse sieve. Measure 1¼ cups puree for recipe, store remaining puree up to 6 months in the freezer (tightly covered).
Skip the whipping cream for a lighter slice of pie!
Definitely tastes different than pumpkin from a can but it was delicious! The color wasn’t as bright but the taste was great! I sprinkled a little nutmeg on the top to make it look a little nicer!