It has been two years since I had a pumpkin pie on Thanksgiving and it seems that every time I went into our local farmers’ market those little pie pumpkins would taunt me every time. Well, I broke down and bought one of those little dudes and took him home to make a pie. I used a Nancy Fuller recipe. She has a show that I record called “Farmhouse Rules”. It is a fairly new show, so if you haven’t seen it check it out. She’s a hoot!
Here’s how I made pumpkin pie from scratch, minus the damned crust (After my latest experience with pastry dough, I am not ready for that again, yet):
- 1 medium sugar pumpkin (about 3 pounds)
- Canola oil, for oiling pumpkin
Easy Pie Crust:
- Store bought pie crust
- One 14-ounce can sweetened condensed milk
- 1/2 cup whipping cream
- 2 tablespoons cornstarch
- 2 tablespoons molasses
- 2 tablespoons canola oil
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- Preheat the oven to 375 degrees F.
- Remove the stem from the pumpkin and scrape out the insides, discarding the seeds.
- Cut the pumpkin in half and lay the pieces cut-side down on a baking sheet lined with aluminum foil. Rub canola oil all over the skin. Bake until fork-tender, about 1 hour. Let cool.
- Blind bake the pie crust according to package directions. Once the crust is done, remove it from the oven and reduce the oven temperature to 350 degrees F.
- Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups).
- Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
- Pour the filling into the crust and bake until the filling is set in the center, about 1 hour.
- Transfer the pie to a rack and cool for at least 30 minutes. Serve at room temperature or chilled.
I know that dumping pumpkin out of the can is easy, but roasting a pumpkin to prepare for this pie really was simple. This recipe was great! The pie came out velvety smooth and cooked to perfection. Of course, my sweet husband doesn’t like it. I ended up sending some to my step-son who thought is was pretty good too. Turns out pumpkins are good to eat and not just good for rolling down hills. 😉
Do you like pumpkin pie? Have you ever made it from scratch?