The Last Minute Pumpkin Pie

Pumpkin Pie | The Mountain KitchenI know, I know, Thanksgiving is over and you’re sick and tired of everything pumpkin, but I just had to share my first experience making pumpkin pie from scratch, well almost…

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):

Pumpkin Pie

  • Servings: 8
  • Difficulty: easy
  • Print

Pumpkin Pie | The Mountain Kitchen

Ingredients:

Pumpkin:

  • 1 medium sugar pumpkin (about 3 pounds)
  • Canola oil, for oiling pumpkin

Easy Pie Crust:

  • Store bought pie crust

Filling:

  • 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

Directions:

  1. Preheat the oven to 375 degrees F.Pumpkin Pie | The Mountain Kitchen
  2. Remove the stem from the pumpkin and scrape out the insides, discarding the seeds.
  3. 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.Pumpkin Pie | The Mountain Kitchen Pumpkin Pie | The Mountain Kitchen
  4. 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.
  5. Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Pumpkin Pie | The Mountain Kitchen
  6. Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
  7. Pour the filling into the crust and bake until the filling is set in the center, about 1 hour.Pumpkin Pie | The Mountain Kitchen
  8. Transfer the pie to a rack and cool for at least 30 minutes. Serve at room temperature or chilled.Pumpkin Pie | The Mountain Kitchen

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?

DMS

Categories: Sweet Tooth Recipes, The Mountain Kitchen Recipes | Tags: , , , , , | 25 Comments

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25 thoughts on “The Last Minute Pumpkin Pie

  1. Wow, Debbie! Even cooking the pumpkin from scratch for the pumpkin pie? You’re amazing & that pie looks & sounds like it was sooo worth the effort!

  2. Canned pumpkin! I hate cooking pumpkins…hate…and they are always so expensive around here!

  3. Every year I cook pumpkin to put in the freezer for the year. I call it “killing the fatted pumpkin.” Fresh does taste and look different, but I love it. There are lots of other uses for pumpkin besides pie — but pie is good. 🙂

  4. I can’t get enough pumpkin pie, so I’m glad to see this effort of yours! Thank you! And I understand from people in the know, that using a real pumpkin versus the canned stuff is to raise your game to the next level in flavor. I’ve long meant to try it, but alas, the crust scares me off too. I feel your pain. Every pie should just have graham cracker crust I think. It would be easier.

    • You know what? A graham cracker crust with a pumpkin pie is an amazing idea!! I may have to try that!! I wonder if you could roast them on the grill???
      Thanks for commenting. I always enjoy reading them!!

  5. Look divine!!!!!

    • Thanks for stopping by to comment! I am going over to check out your blog more closely. Congratulations on your new marriage!

      • Oh thank you, Debbie!! You are so kind. I really love your pumpkin pie recipe because I’ve only ever made pumpkin pie with canned pumpkin. I’m intrigued and hope to make this pie with roasted pumpkin over the Christmas holiday. I think my family will love it 🙂

      • I highly recommend this one. Even with the frozen crust, it was really good, not overly sweet really creamy! Definitely worth the time, which is mostly inactive baking time. If you try it let me know how it goes.

        p.s. My niece’s name is Kelsey, also. 😉

  6. Alright Debbie!!
    Way to go girl!!
    Just look at you…making Pumpkin Pie and all!

    You know I read somewhere that it isn’t so hard to mail pie from Virginia to Boston 😀

  7. Oh my that pie looks toothsome Debbie. . 🙂

  8. Amazing! Can never get tired of a slice of a pumpkin pie.

  9. Looks awesome! You made cooking peeling the pumpkin part look easy…. maybe next time I’ll try it that way!

  10. I don’t think you can really have too much pumpkin. I love pumpkin pie. This recipe is great. I love that you did the pumpkin yourself instead of getting a can, not that i have anything (much) against that 🙂

  11. Thanks, Amanda! This recipe is great and if you love pumpkin pie you really should try this.

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