THANKSGIVING PUMPKIN PIE (USES FRESH PUMPKIN)
This is the one pumpkin pie recipe I keep coming back to year after year. I was at a military ladies' coffee when I first tasted this pie, and it was the most moist & eggy pumkpin pie I had ever eaten. I asked the hostess, Barb, for the recipe, and she shared the recipe with me - which I believe came from her mother. I made my own changes to the recipe over the years and now I have written down my changes so that I can share my version with you. I only use fresh pumpkin in this recipe and it is well worth the little bit of extra effort. PLEASE NOTE: This recipe calls for a DEEP DISH pie plate and intended to be a egg custard textured pie. Even using a deep dish pie plate, you may still find you have a small amount of extra batter, as some deep dish pans are larger and deeper than others (mine fits all of the batter in one pie). You can use whole milks in this if you prefer, however I like the lighter taste of the skim in this. If you only have small pie plates, then you might want to prepare an extra pastry round and divide the batter between two smaller pies.
Provided by HeatherFeather
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- (To make your own freshly cooked pumpkin, quarter 1-2 small pie pumpkins, de-stem, seed and de-string them. Then steam them in a steamer over boiling water until very tender--the skin will peel right off. Then mash them using a stick blender or a food processor-hand mashing will somtimes produce lumps/strings so unless you like that, go for the stick blender/processor).
- Preheat oven to 400°F and have ready a pie shield and a large rimmed cookie sheet.
- Line a DEEP DISH glass pie plate with the pie pastry round, fluting the edges decoratively as desired.
- Combine in order the pumpkin, sugar, salt, cinnamon, ginger, nutmeg, and cloves.
- Lightly beat eggs together with both milks, then add to the pumpkin mixture, stirring well to combine--it will be rather thin.
- Pour as much filling as you can into unbaked pie pastry and bake at 400°F for 50 minutes (or until knife inserted halfway between center and edge comes out without any goo on it). If there is any extra filling use to fill a smaller mini pie plate or discard.
- NOTE: Set cookie sheet on the rack below the rack you are setting your pie plate on in order to catch any drips.
- If the pie edges start overbrowning, place a pie shield or a ring of foil over the edges--this will be needed or not depending on the type of pastry you use.
- Pie should be served chilled and should be stored in the refrigerator.
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Bedan Ihugo
[email protected]I'm not sure about this recipe. I've never made pumpkin pie before.
Abu Jee
[email protected]This pumpkin pie recipe looks amazing! I can't wait to try it.
Henry Smith
[email protected]I'm going to try this recipe for my next dinner party. It looks delicious!
rehan jatoi
[email protected]This pumpkin pie is so easy to make and it tastes delicious! I'll definitely be making it again.
Daniel Harris
[email protected]I made this pumpkin pie for my Thanksgiving dinner and it was a huge hit! Everyone loved it.
Hshwh Bzbxhc
[email protected]This pumpkin pie is amazing! It's the perfect fall dessert.
Big Zilla
[email protected]I'm not a big fan of pumpkin pie, but this recipe changed my mind. It's so delicious!
Gaming Bijay
[email protected]This pumpkin pie is a must-try! It's the perfect dessert for any occasion.
haji saab
[email protected]This pumpkin pie is the best I've ever had. It's so creamy and flavorful. I highly recommend it.
Chekwube Cynthia
[email protected]I love this pumpkin pie! It's my go-to recipe for Thanksgiving. It's always a hit with my family and friends.
Charlotte Ekejiuba
[email protected]This pumpkin pie is delicious! The crust is flaky and the filling is creamy and flavorful. It's the perfect dessert for any occasion.
Ruwaifa Hussain
[email protected]I made this pumpkin pie for my family and they loved it! The recipe was easy to follow and the pie turned out perfectly. It was a great way to celebrate Thanksgiving.
Mythochist
[email protected]This pumpkin pie is a must-try! It's the perfect fall dessert. The crust is flaky and the filling is creamy and flavorful. I highly recommend it.
Fsisal Jani 009 Raseed
[email protected]I'm not usually a fan of pumpkin pie, but this recipe changed my mind. The fresh pumpkin puree makes all the difference. It's so creamy and delicious.
Jaden Sonnier
[email protected]This pumpkin pie is amazing! It's so smooth and creamy, and the flavor is perfect. I love that it's not too sweet. I will definitely be making this again.
Prantik Acharjee
[email protected]This recipe is a keeper! I made it for Thanksgiving dinner and everyone raved about it. The pumpkin pie was creamy and flavorful, and the crust was perfectly golden brown. I'll definitely be making this again next year.
Aziz Agha
[email protected]I've tried many pumpkin pie recipes over the years, but this one is by far the best. The crust is flaky and buttery, and the filling is perfectly spiced. I love that it uses fresh pumpkin puree instead of canned, it makes all the difference.
Judith Harper
[email protected]This pumpkin pie recipe is a game-changer! The fresh pumpkin puree gives it a velvety smooth texture and wonderfully rich flavor. It was a hit with my family and friends, and I'll definitely be making it again for Thanksgiving.