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.