Pumpkin Pie Made with FRESH Pumpkin

• servings: 8 servings
• active time: 3 hours
• total time: 4 hours

Ingredients

2 cups Pumpkin Puree

1 can evaporated milk (12 ounces)

1/2 cup dark brown sugar (packed)

1/3 cup white sugar

1/2 tsp salt

2 eggs

1 egg yolk

2 tsps. cinnamon

1 tsp. ground ginger

1/4 tsp. nutmeg

1/4 tsp. cloves (You can also substitute with allspice)

1/4 tsp. lemon zest

1 pie crust

1 pie pumpkin (2.5 lbs)

Directions

Pumpkin Puree

Cut pie pumpkin in half and scoop out the guts. Cook face down on a greased baking sheet until fork tender. 30-45 minutes in a 350 F oven.

Once cool enough to handle, scoop out the flesh and puree with an immersion blender.

Strain the puree through cheesecloth. Around 1 cup of liquid should come out over a few hours.

You now have pumpkin puree!

Pumpkin Pie Instructions

Preheat oven to 425 F

Add sugar, salt, spices and lemon zest to bowl and mix.

Beat the eggs very well and add them to the bowl of mixed ingredients.

Mix in YOUR HOMEMADE pumpkin puree and evaporated milk and combine well.

Roll out pie crust and put in pie plate.

Blind bake your pie crust. To blind bake: line your pie crust with parchment paper, fill with pie weights, rice or dried beans. Bake for 15 minutes at 350 F. Remove parchment paper and weights, then bake for another 5 minutes.

Remove blind baked crust from the oven and fill it with the pumpkin mixture.

Bake at 425 F for 15 minutes, then turn oven down to 350 F and bake an additional 40-50 minutes. If the crust starts to darken, cover it with tin foil for the remainder of the bake.

The pie is done when the centre reaches a temperature of 175 F. A knife should come out *almost* clean. Just a speck or two of filling on it.

Let it cool and set up on a wire rack.

Nutrition

• Serving Size: 1 piece (1/8th of pie)
• Calories: 329.86 kcal
• Total Fat: 10.84 g
• Saturated Fat: 4.46 g
• Cholesterol: 78.16 mg
• Sodium: 306.82 mg
• Total Carbohydrate: 53.31 g
• Dietary Fiber: 4.48 g
• Total Sugars: 30.28 g
• Protein: 7.74 g