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Home Made Pumpkin Pie from Scratch

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Ingredients:

1 1/4 cups pumpkin purée
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger*
1 teaspoon ground cinnamon*
1/4 teaspoon ground nutmeg*
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
1/2 teaspoon vanilla extract
9-inch pie crust, unbaked

*ingredients can be substituted for 1 teaspoon pumpkin spice and 1/2 teaspoon cinnamon.

Directions:

1) Preheat oven to 400°. Use a sharp serrated bread knife to cut the pumpkin in two. You can use a sawing motion, sea-saw motion or both to cut through.
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2) Use a strong metal spoon to remove the seeds and strings. (Put the seeds aside if you plan to make roasted pumpkin seeds).
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3) Cover both halves with tin foil and place on a cookie sheet. Bake for 40-50 minutes. Once a fork can penetrate the skin of the pumpkin it’s done
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4) Score the pumpkins skin with a sharp knife, peal off the pumpkins skin (Once cooked through, the skin should peel off easily).
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5) Blend the pumpkin meat in a blender or food processor, until it is practically liquefied. (If you have extra it will keep in the freezer for about six months).
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6) Preheat oven to 425°. Line a 9-inch pie plate with pie pastry, homemade or purchased
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7) In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, nutmeg, and ground cloves. Add eggs; mix until well blended. Add evaporated milk,and vanilla; mix until smooth and well blended. Pour pumpkin pie mixture into the prepared pastry lined pie plate.

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8) Bake at 425° for 15 minutes. Reduce heat to 350° and bake for about 25-30 minutes longer, until the pumpkin filling is set.

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By: Josh Martin

Click here for a brief history of pumpkin pie

 
2 Comments

Posted by on November 21, 2012 in recipes, Recipies

 

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