With Thanksgiving a mere week away, I thought I'd take a break from the weddings today for something extra sweet and sinful! :)
About three weeks ago on Halloween weekend, Dale and I set out to make a pumpkin pie from scratch - not using a can of filling, but a real, fresh pumpkin. He's a huge fan of pumpkin pie, I'm actually more of an apple pie girl myself, but I thought it would be fun to try anyway! We were curious to see if our pie would turn out tasting completely different, better, worse or if it would end up tasting the same as one made with a premade pumpkin pie filling.
Turns out, our pie made from scratch tasted really similar to one made with the canned stuff, although Dale definitely liked ours better, in the end ;) It was a fun experiment, actually baking the pumpkin (and getting to munch on the yummy baked pumpkin seeds afterward), but if you're not much of a baker or if you're running short on time, I would say stick with the canned version. However, if you're looking for something fun to do with the family before Thanksgiving, or if you'd just like to enjoy a totally homemade, very fresh pumpkin pie, then I definitely encourage you to try out our recipe below!
Instructions and photos are below, and feel free to leave a comment with any questions that you may have about the recipe!
Traditional Pumpkin Pie Recipe from Scratch
1 Sugar Pumpkin
1 1/3 cup Sweetened Condensed Milk (or one 14 oz. can)
1 1/4 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ginger
1/2 tsp Cloves
1 cup Hot Water
1- 9 inch Frozen Pie Shell
Preheat the oven to 350 degrees.
Rinse and dry off the pumpkin. Remove the stem using a butter knife. It was kind of tough to do on my own, so I ultimately recruited Dale to do this part - you could always just cut the stem off the top of the pumpkin, if that's easier. Once removed, cut the pumpkin in half, and scoop out all of the seeds and pulp. Spend a good amount of time doing this part - anything you leave in there will most likely end up in your pie!
Place the two halves face-down on a foil lined baking sheet, and cover again with foil. Bake the pumpkin until soft, for 1.5 hours, then allow the pumpkin to cool, face down on top of paper towels.
While it's cooling, bake your pie crust according to its instructions. Once you take it out of the oven, adjust your oven to 375 degrees to bake your pie.
Once your pumpkin is cool, peel off its skin; it should come off easily. Put the rest of the pumpkin flesh into a food processor, or mash in a bowl with a potato masher. I actually used a blender, and just added the hot water to the pumpkin sooner rather than originally instructed. Blend until very smooth.
Make sure you measure out 1 1/3 cups of pumpkin - the whole pumpkin came out to more than what the recipe called for. Combine the measured pumpkin puree with hot water (if you haven't already), and with all of the spices. Pour into your cooled pie shell and place on baking sheet for easy oven transfer. Bake at 375 degrees for 55 to 65 minutes. The center will still move slightly, but the crust should be lightly browned. Allow it to cool before eating and top with whipped cream! YUM!