Fall is right around the corner, which for my family means it’s time to make a pumpkin pie from scratch, direct from our garden to the pie shell. If you want to make a pumpkin pie from scratch, it’s easier than you think, as we show you in this video.
Detailed description and ingredients below and please tweet us your successful pictures @WkndFarmer with the hashtag #WeekendFarmer so we can salivate right along with you!
How to Make a Pumpkin Pie from Scratch #weekendfarmer Click To Tweet
How to Make a Pumpkin Pie from Scratch
I’m anti-can as often as I can be, if it’s practical to make something from scratch, I’m going to give it a try. Pumpkin pie is one of those treats of autumn that tastes so much better when you use a real pumpkin, either from your garden, or the grocery store.
Sure, it takes a little more time than opening a can and slopping it out into a bowl, but it’s worth it, trust me. Or better yet – get ready to taste for yourself.
First things first, pre-heat your over to 350 degrees. Any hotter, the pumpkin burns and gives off a weird taste, the idea is to make the innards molten, not burnt.
Cut your pumpkin in half, and take out all of the seeds.
Line a baking sheet with aluminum foil, place the pumpkin halves cut-side down and bake for 45 minutes or until the flesh is soft. Some people boil or steam their pumpkin, in my experience this lessens the pumpkin flavor since so much of the squash leeches into the water. By baking, the flavor is intensified.
Scoop out the soft flesh, you’ll need about two cups of the stuff to make your filling, but I sometimes go three because I’m a glutton for pumpkin and I live on the edge.
Add three eggs, 3/4 cup sugar, 1.5 tsp cinnamon, 1 tsp ginger, 1/2 tsp ground cloves, 1/2 tsp nutmeg and 1/2 tsp salt – then blend that baby up until smooth.
Notice, no evaporated milk – personally, pumpkin pies with evaporated milk taste store bought to me, it lessens the authenticity. Sometimes I’ll add in a 1/2 cup of coconut milk if I think my concoction seems dry, but that is rare.
If your going to go to the effort to make a pumpkin pie from scratch, that last thing you want is for it to taste like store bought!
Pour your blended pumpkin goodness into a pie shell and onto a lined baking sheet – it shouldn’t bubble up and overflow the crust, but if it does you don’t want to be scrubbing crusted pumpkin off your baking sheet for the next 20 hours.
Bake you pumpkin pie, lovingly crafted from scratch for between 50-60 minutes or until a knife exits smoothly from the center of your pumpkin pie (did I mention it was made from scratch?).
Take a picture – make it pretty with some whipped cream on top and a dusting a cinnamon, and then send it to us @WkndFarmer so we can enjoy it with you and then share it with the world.
- pie shell
- 2 cups roasted pumpkin
- 3 eggs
- 3/4 cup sugar
- 1.5 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt