Yep so it’s that wonderful time of year where pumpkin pie seems to be everywhere! Now I love pumpkin pie and I have for a long time. But here is a recipe that a dear loved one gave me and it is truly the best pie! Hubby loves it too! *BONUS*
So she told me she only makes hers with pie pumpkins she has roasted herself … the first time I made it I used canned pumpkin. If you want to use canned pumpkin make sure to get unseasoned.
Since then, I have gotten pie pumpkins to roast myself. I love the flavor of the pie when I roast my own pumpkins, but it is just as yummy using the canned stuff.
Roasting your own pie pumpkins is not hard. Pre-heat the oven to 350°. Then you cut the pumpkin in half around the equator and scrape the seeds out. Turn the pumpkin flash side down on a parchment or foil covered baking sheet and cook for at least 45 minutes or until the pumpkin is fork tender.
Once they are fork tender, take them our of the oven and let cool enough to be able to handle them. Peel off the skin, which will come off very easily. Once the skin is peeled you can put in a food processor and puree. (My friend puts hers through a ricer)
I save any roasted pumpkin that I don’t need right away in freezer bags in 1 1/2 cup portions so it is ready to go when I need it!
Now this time when I made it I left the crust rustic. Make the crust however you want, but if you notice it is turning a little too brown while baking, cover edges with foil. When placing the foil make sure not to let it touch the filling or it will stick.
I serve with whipped cream to top it off. Yum! I hope your family and friends enjoy it as much as we do!
Pie Dough for 1 – 9″ pie
1 Cup Sugar
1/2 tsp Salt
1 1/2 tsp Cinnamon
1/2 tsp powdered ginger
1/2 tsp ground cloves
1 1/2 cups cooked pumpkin, mashed or pureed
1 – 12 oz can evaporated milk
1/2 cup milk
Pre-heat your oven to 425°.
Line a 9″ pie pan with the pastry dough. Put pan on a foil lined cookie sheet, for easy clean up since this tends to spill while baking.
Combine remaining ingredients in a large bowl and beat until smooth. Pour mixture into prepared pie pan.
Bake for 10 minutes at 425°, then lower the temperature to 300° and bake for at least an hour or until filling is firm. *Baking time will take longer than 1 hour*
Serve with Whipped Cream on top and ENJOY!!!
(This will also make a 8″ deep pie.)