Pumpkin Pie

Lots of options below, depending how much from scratch you want to make your pie. Sugar pumpkins are the traditional pumpkin to use but I like to use Kuri squash instead because it has a subtle hint of chestnut flavor. Don't foget to save the seeds for Roasted Pumpkin Seeds.

  1. Preheat oven to 400 F.
  2. In a large mixing bowl, combine:

2
c
pumpkin, fresh pureed Pumpkin (or most winter squashes for that matter) (or one 15 oz can)
2

eggs (lightly beaten)
1/2
t
salt

AND

1
T
pumpkin pie spice

OR mix your own spice

1/2
t
ground cinnamon
1/4
t
ground nutmeg
1/8
t
ground ginger
1/8
t
ground allspice

  1. Mix in:

14
oz
sweetened condensed milk (1 can)

OR

12
oz
can undiluted evaporated milk (1-1/2 c)
3/4
c
granulated sugar

OR

1
c
heavy cream
1/3
c
maple syrup

  1. Pour into a pie shell.
  2. Turn the oven up to 400 F and bake for 15 minutes.

Note: if you are using a metal pie pan, use a cookie sheet under the pan.

  1. Reduce temperature to 350 F and bake an additional 35-40 minutes (condensed milk), 40-50 minutes (evaporated milk), or until a knife inserted 1" from the edge comes out clean.
  2. Cool.

 

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