Pumpkin Pie
A pumpkin pie recipe that uses fresh pumpkin instead of canned
Ingredients
The Pie Crust
- 1 cup flour
- ½ tsp salt
- ½ cup Crisco
- ⅛ cup water
The Pie Filling
- 1 pie pumpkin
- 1 cup evaporated milk
- 2 eggs
- 1 cup brown sugar
- ½ tbsp ground ginger
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp salt
Instructions
- Cut stem off pie pumpkin and cut in half. Scoop out the seeds and stringy stuff.
- Bake the pumpkin halves in the oven at 350 F for 30 minutes while you start the crust.
- Mix all the pie crust ingredients together and spread the dough into a large flat circle. (skip this if using premade crust)
- Carefully lift the dough (I used a rolling pin) and transfer it into your pie dish. Mold it to fit and fix any breaks in the dough.
- Take pumpkin out of oven, peel the skin off (should come off easily). Mash the pumpkin like potatoes in a large mixing bowl.
- Add the rest of the filling ingredients and mix with an electric mixer until mixture looks uniform.
- Pour the filling into the pie dish, on top of the crust.
- Bake pie in oven at 425 F for 15 minutes, then reduce to 350 F and bake for 45 more minutes.
- Take pie out of oven. Let it cool on a rack for 2 hours, or just eat it immediately because you probably will.
Video
Nutrition
Calories: 337kcalCarbohydrates: 43gProtein: 5gFat: 17gSaturated Fat: 5gCholesterol: 50mgSodium: 349mgPotassium: 165mgFiber: 1gSugar: 30gVitamin A: 146IUVitamin C: 1mgCalcium: 117mgIron: 1mg
Tried this recipe?Let us know how it was!