Recipe for Pumpkin Pie from Scratch
Making a pie from fresh pumpkin (from scratch) can be amazingly gratifying to your sweet tooth.
Ingredients
For the crust:
- 1 ⅓ cups all-purpose flour
- ½ cup shortening
- ½ tsp salt
- 3½ tsp cold water
For the filling:
- 1 medium pie pumpkin
- 2 eggs
- 1 tsp ground cinnamon
- ¾ cup packed brown sugar
- ½ tsp ground ginger
- ½ tsp salt
- ¼ tsp ground cloves
- 1 cup 2% milk
Instructions
Clean Your Pumpkin
- You’ll need first to wash the pumpkin thoroughly and dry it. Use a heavy knife to cut the pumpkin in half and a spoon to remove the seeds and stringy pulp. Then, rinse the pumpkin and pat it dry with clean paper towels or a kitchen cloth.
- You can put the seeds aside and eat them later as a snack.
Cook Your Pumpkin
- You can bake the pumpkin by lining a baking pan with aluminum foil. Then, place the halves cut side down on the pan. Bake for 45-60 minutes at 350°F.
- Alternatively, place the halves in a microwave-safe dish with about 1-inch of water. Then, microwave for 15-18 minutes on high.
- You can also cook the pumpkin on a slow cooker. Cut the pumpkin into smaller pieces to fit in the cooker. Add an inch of water to these pieces and cook on low for 6 hours or high for 4-5 hours.
- To check if the pumpkin is ready, insert a fork in the skin, and it will come out easily if it’s fully cooked.
Prepare the Pie Crust
- Mix the flour and salt, add the shortening, and gradually add one tablespoon of water at a time. Mix the dough and repeat until it holds together. Shape the dough into a ball with lightly floured hands and roll it out to about 1/8-inch thickness and 12 inches in diameter on a board roll.
- Using a knife, cut your dough 1½ inch larger than the upside-down 9-inch pie pan. Transfer the dough onto the pie pan, right-side-up and unroll it into the bottom of the pan. You can flute the edges to achieve a decorative touch.
Prepare the Pumpkin Puree
- After the pumpkin is cooked, allow it to cool. Use a spoon to remove any remaining strings, dig in and scoop all the pumpkin flesh. In a bowl, simply mash it, or you can put it in a food processor or blender and blend until smooth. Again, you can use a spoon to ensure it doesn’t have any strings or lumps remaining.
Make Your Pie Filling
- In a bowl, combine the mashed pumpkin, brown sugar, eggs, salt, cinnamon, cloves, ginger, and other spices you’d want. Beat it as you add milk gradually until you get a smooth texture. Then, pour the finished combination into the pie crust.
Bake the Pie
- Set the oven at 425°F and bake for 15 minutes. Lower the heat to 350°F and continue baking for about 40-50 minutes later (you’ll know the pie is ready if you insert a knife in the center and it comes out clean). Cover the edges with foil in the last 30 minutes to prevent over-browning.
Cool on a Rack
- Once it’s cooked, allow the pie to cool on a wire rack for about 2 hours. The pie will come out of the oven puffed up due to the eggs leavening but will deflate as it cools.
Nutrition
Serving: 1pieceCalories: 161kcalCarbohydrates: 14.91gProtein: 3.59gFat: 10.02gSaturated Fat: 2.71gPolyunsaturated Fat: 4.47gMonounsaturated Fat: 2.25gTrans Fat: 0.1gCholesterol: 32.71mgSodium: 217.13mgPotassium: 198.26mgFiber: 0.77gSugar: 2.6gVitamin A: 201.23IUVitamin C: 3.8mgCalcium: 42.3mgIron: 1.12mg