Pumpkin pie isn’t just for Thanksgiving! I can remember eating pumpkin pie all through the Christmas holiday too! Of course it was usually store bought. What makes this pumpkin pie so darn good is the FRESH pumpkin! I know I know, who has time to roast a pumpkin?!? You have cookie making, parties, shopping and the list goes on! What if I told you it was super easy and you can roast the pumpkin and make the purée a couple days ahead of time!?! Yep, it’s THAT easy! So here is how I make my purée.
I preheat the oven to 350°. I cut the pumpkin in half and scoop out all of the seeds and the stringy pulp. Place the pumpkin face down on a baking sheet (I line mine with foil or a non stick mat) and roast the pumpkin for about 1 hour or 1 1/2 hours if it’s a larger pumpkin. The longer it roasts the softer and easier it will be to purée. Once the pumpkin is done roasting I let it sit for 30-40 minutes so it has time to cool. Then the skin just peels off pretty easy. Scoop out the meat and blend it until smooth. Easy peasy! And you can keep it in the fridge in an airtight container for 3 days. I wouldn’t go any longer than that. It starts to get watery, so use it within 3 days.
I promise you, you will not be disappointed if you make your own purée! Everyone will LOVE this pie! Short story…..my dad had an Aunt that used to make her pies similar to this. He told me, last year, that my pie reminded him of hers, which is a HUGE compliment! So this pie is a total SUCCESS!
Ingredients for Crust:
1 1/2 cups sifted flour
1/2 tsp salt
1/2 cup shortening
5-6 tbsp cold water
Directions for making crust:
Sift together the flour and salt.
Cut in shortening (I just used a fork) with a pastry blender until pieces resemble small peas. If you cut the shortening in one half at a time it will make the dough flaky and tender.
Sprinkle water one tablespoon at a time. Mix gently with a fork and move moistened dough to the side. Repeat until all the dough has been moistened.
Gather dough up with your fingers and shape into a ball, then let it sit for a few minutes.
Once the dough has rested, roll out onto floured surface. Roll out to fit 9 inch pie pan. Cut off extra overhang, but leave enough dough to create a pie edge. You can decorate or create all different types of edges. I like to make little leaves. I cut them out with a knife with the extra dough I had. Then I just place them on the edge of the crust with egg wash or water, that way they stick.
Ingredients for filling:
3/4 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp salt
1 3/4 cup fresh pumpkin purée
1 12oz can evaporated milk
Directions for filling:
Preheat oven to 425°.
In a small bowl mix sugar, cinnamon, salt, ginger and cloves.
Beat eggs in a large bowl, then stir in your pumpkin and sugar mixture. Gradually stir in your evaporated milk.
Pour mixture into your pie shell and bake in preheated oven for 15 minutes, then reduce heat to 350° and cook for 40-50 minutes or until the center isn’t super giggly.