From pumpkin to pie, lets talk about how to make the best pumpkin pie, entirely yourself! Crust, puree and all! Just wait til you get to brag about this on your mom group.
Pumpkin pie is my favorite part of the holiday dinners, no matter how much I eat, I always have some room for pumpkin pie. If I could get away with making pumpkin pie all the time, I most certainly would, but first of all, I’d gain a million pounds and second of all I would need a lot more pumpkins, so I have to limit myself… For now. I have faith that this years pumpkin harvest in my garden will sustain my pumpkin obsession year round.
So I’ve been thinking about traditions I wanted to start, now that we have EJ, this particular tradition came to mind. Homemade pumpkin pie, because why not? Only, I also wanted to somehow put my own spin on this tradition and really make it ours. Of course, EJ is too small to remember these first years, I’ll always remember them and I hope to continue the ones we create this year for the rest of our lives.
I decided to take the from scratch part one step further, and make my pumpkin puree from scratch as well. I know there are different kinds of pumpkins, but my local walmart only has one kind so thats the one I bought hoping it would work. Spoiler alert, it does.
One large normal pumpkin you can buy at any grocery store, will make about 6-8 cups of pumpkin puree, depending on the size and how much you scrape out.Thankfully it’s also a very easy process, actually baking a pumpkin pie is pretty simple in general.
Like any squash, just cut it open, scoop out the insides and roast it. Roast it face down on a cookie pan at 400 degrees Fahrenheit for about an hour, add a little water in the bottom of the pan to help it cook faster, and to prevent it from sticking to the pan.
Once its roasted, scoop the flesh into a blender or food processor and blend until smooth. You may have to repeat this a couple times if your blender isn’t large enough to hold all of the innards.
Now you have fresh puree for your pie.
After I made my puree, I moved on to my pie crust. I used to always be daunted by pastry crusts but it is much easier then I led myself to believe and takes very little ingredients. There’s recipes for pie crusts everywhere that cater to how you like yours. I made mine with a tad too much butter which led to it being too flaky for my liking, in a pumpkin pie I prefer a sturdier crust.
Time needed: 1 hour and 10 minutes.
Pumpkin Pie Recipe
~15 Ounce pumpkin puree
~14 ounce can of sweetened condensed milk
~2 large eggs
~1 teaspoon ground cinnamon
~1 teaspoon ground ginger
~1 teaspoon ground nutmeg
~1/2 teaspoon ground cloves
~1/2 teaspoon salt
~ 1 pie crust
Preheat oven to 425 degrees F. Stick pie crust into pie pan.
Whisk together pumpkin, condensed milk, eggs, spices and salt.
Pour into pie crust.
Bake at 450 for 15 minutes, reduce temp to 350 and continue baking for 35 minutes. It is done when you can tap the middle and it doesn’t jiggle.
In the end, both my husband and I, were very pleased with the outcome. We ate two pies in two days and it was absolutely marvelous. Pumpkin pie made from scratch has a bit of a different taste to it then store bought, and I honestly prefer it. I like adding more cinnamon and nutmeg then usual, I also only used brown sugar instead of granulated sugar and the result was a pie with a much more intricate flavor profile.
Absolutely addicting. Please let me know if you’d like to see my full pie recipe!