November 9, 2012 at 6:32 pm
I tried this last year and found that is was not only just as easy as opening a can, but also tasted fantastic and is better for the environment (without those manufactured cans shipping all over the country)! And you get more bragging rights when you tell your friends and family that you made it from an actual pumpkin.
Assuming you haven’t grown your own in your garden, the first (and only) ingredient you’ll need to make your pumpkin pie puree is a “sugar pie pumpkin.” You can find this specific variety at your farmers market or in your local grocery store. There are also other squash and pumpkin varieties that will work, but will result in a different texture and color. And while you can certainly use the jack-o-lantern type pumpkin–but I wouldn’t recommend the one that has been sitting outside for the last few weeks–it will not be as sweet or as dark orange as a pie made from a sugar pie pumpkin.
To make the puree, follow these simple instructions:
- Using a large kitchen knife, carefully split the pumpkin in two halves.
- Scoop out the seeds (I use an ice cream scoop) and reserve the seeds for roasting.
- Place the pumpkin halves in a roasting pan with cut half down.
- Add 1 cup water to the roasting pan and roast at 400 degrees for 40-50 minutes or until a knife easily peirces the skin.
- Allow pumpkin to cool and then scoop out flesh into a blender and puree.
- Use this puree (about 2 cups worth) as part of your favorite pumpkin pie recipe (or see ours below).
To make our Homemade Pumpkin Pie, this is what you’ll need:
- 3 large eggs, lightly beaten
- 1/8 tsp salt
- 3/4 tsp ginger
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 1/2 cups heavy cream
- 1/2 cup brown sugar
- 1/4 cup honey (or granulated sugar)
- 2 cups homemade pumpkin pie puree (see above)
To make pie:
- Preheat the oven to 350 degrees.
- Roll out the pie crust and place in a 9-10 inch pie pan.
- Place pie crust in freezer while making filling.
- To make the filling, mix together all the remaining ingredients except the pumpkin puree.
- Strain the mix through a sieve into a medium saucepan.
- Add the pureed pumpkin and mix well to combine.
- Cook the mixture over medium-low heat, stirring constantly.
- Continue to cook for 8-10 minutes, until the mixture has thickened and coats the back of a wooden spoon.
- Pour the pumpkin puree into the pie crust.
- If you have leftover filling, pour it into ramekins.
- Bake for 30-40 minutes, or until the custard is set.
- Cool and serve with whipped cream.
I hope this recipe inspires you to kick the can and make your own, from-scratch, pumpkin pie this season.
Kate Ruffing transformed her home on Bainbridge Island, Washington, into a “sustainable living lab,” where she explores living an eco-friendly lifestyle that works for her and her family. She shares her sustainable living solutions on her blog Camp 4, and here on Momster.com.