Pumpkin Pie is one of the things I always think of with a great Thanksgiving feast.
I now prefer pumpkin pie made with fresh pumpkin, it has a richer flavor. I just recently changed from using the canned pumpkin. Everyone always loved the pie I made with the canned pumpkin, and it is a little faster and easier, but the fresh pumpkin flavor is fantastic and worth the extra effort.
- 1 pie crust 1/2 a recipe, check our many different pie crusts,
- 2 cups pumpkin canned (15 oz.) or fresh pumpkin (see recipe notes below)
- 3/4 cup brown sugar
- 3 Tbsp maple syrup or molases
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon *If you want use 2 tsp pumpkin pie spice and not use the spices listed here.
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 cup milk 2 (6 oz,) evaparayed milk or 1 2/3 c half and half
- 3 eggs
- 1/4 cup pecans optional garnish
Look at my pie crust recipes and pick your favorite, a regular crust or a gram cracker one may be best. Prepare one pie crust. Set aside until filling is ready.
Mix sugar, salt and spices, Add syrup, pumpkin and milk. * optional- Let rest overnight to allow flavors to meld. Add eggs. Pour into prepared pie crust.
Bake at 400 degrees for 40 to 45 minutes, until filling is set but still soft, until tip of a sharp knife inserted in the center comes out clean, Check the crust, if it is browning to quickly you may want to put foil around the edges or use a pie protector.
*The pumpkin pie will come out of the oven all puffed up and deflates as it cools. Arrange pecan halves decoratively around the edge, pressing them lightly into the slightly warm filling. Let cool on a wire rack. Cool completely before cutting. Garnish with whipped cream.
Gluten Free Method: Make the filling as describe and pour filling into a well buttered pie dish. Place in oven a larger shallow pan (baking sheet pan) Set pie pan in the middle. Pour water in large pan to measure 1/2 inch, around the pie pan. Bake as before. Serve as before with pecans and whipped cream if you like.
Recipe Notes* To make pumpkin puree from scratch, cut a medium-small sugar pumpkin in quarters. Scrape out the insides (reserving the pumpkins seeds to toast) and discard. Proceed with one of the methods below. Method:
- Place the pumpkin halves cut side down on the lined baking sheet and bake at 350°F until a fork can easily pierce them, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp.
- Cut the pumpkin into large squares and steam in a saucepan with a couple of inches of water at the bottom, until soft. (strain before using).
- Microwave the pumpkin, cut into quarters, in a bowl and cover.
- Cook for 15 minutes and check, cook until soft.