Pumpkin Pie Recipe from Scratch

Ever wonder the easiest way to make pumpkin pie from scratch? I prefer baking them with the skin on ever since I made the mistake of trying to A) peel them raw or B) put them in the blender with skin on!  I thought I would employ one of my Annieglass time saving methods but it jammed the blender and forced the top off- the kitchen and I were covered in butternut squash! - Annie

Pumpkin Pie by Chrissi Brewer

Prepare Winter Luxury pumpkin, moschata squash (cheese pumpkin), butternut squash or other pie pumpkin either by oven roasting in a covered heavy pan with enough liquid to allow the squash to cook until soft without browning or by allowing cubed squash to cook in a pot of water on top of the stove until tender (check with a fork). Allow the cooked squash to completely drain and cool and puree in a food processor. Add pumpkin pie spices. For every 2 cups of pureed squash add 1 1/2 tsp. of cinnamon, 1/2 tsp. of ginger, 1/4 tsp. cloves and 1/2 tsp of salt. Since you’re essentially making a custard, add your custard ingredients: 2 eggs, 1 can of evaporated milk (or 1 cup of whole milk or light cream) and 3/4 cup sugar. Everything should be nice and blended to pour into a deep unbaked pie crust. Bake in a preheated 350° F oven for 45 minutes to an hour depending on your oven and the depth of your pie. Check for firmness toward the end of the baking time (you want a firm custard), but don’t let the pumpkin filling over cook or scorch. 

Featured below are pumpkins from our farm stand at Annieglass in Watsonville run by High Ground Organics on our Edgey Round Bowl.

 

Leave a comment

Please note: comments must be approved before they are published.

Continue shopping
Your Order

You have no items in your cart