PUMPKIN PIE FROM SCRATCH
This is the best Pumpkin Pie I have ever had and it is based on a recipe from a blog called pick your own. I use my Roasted Pumpkin Puree (recipe #509728) from farmer's market pumpkins and any pie crust you like. I have made it with store bought, homemade, graham cracker, gingersnap, or even none at all. It makes a lot of filling so you can make 2 smaller 8" pies or a extra large 10" deep dish and a mini.
Provided by Baking Barb
Categories Pie
Time 1h10m
Yield 2 pies
Number Of Ingredients 13
Steps:
- Preheat oven to 425.
- Combine sugar, spices (can substitute 3-4 teaspoons Pumpkin Pie spice if you prefer or don't have all the above on hand but I like using my own that way I can adjust if I want as I like a bit of extra clove in my personal pies), and salt in a large mixing bowl and whisk to break up any spice clumps.
- Add in Pumpkin puree and eggs and mix well.
- Add in evaporated milk and whisk to combine.
- Pour into prepared pie shell(s).
- It perfectly makes 2 standard depth 8" pies or 1 10" deep dish plus a little extra. I keep some mini pie tins on hand or buy those pre-made mini graham cracker crusts in the baking aisle. You can also make some mini pumpkin tarts by lining some mini muffin pans with a crust and then topping with a streusel or a whole pecan.
- Bake at 425 for 15 minutes then turn the oven down to 350 and bake another 45-60 minutes depending on the size pie you are making. The 8" pies take around the 45 minute mark but the larger, deep dish takes the full hour.
- If crust starts to brown too much, especially for the deeper pie, top with a crust saver or a couple of thin strips of foil around the edges.
- When a knife inserted into the center of the pie comes out clean it is done.
- Allow to cool completely on a wire rack.
- If not eating immediately, place in refrigerator uncovered for 1-2 hours and then cover with plastic wrap (this will keep condensation from forming and making the top of the pie wet).
- I like this cold with a sweetened vanilla whipped cream.
Nutrition Facts : Calories 1746.6, Fat 82.5, SaturatedFat 28.3, Cholesterol 446, Sodium 1541.1, Carbohydrate 214.4, Fiber 8.5, Sugar 103.2, Protein 41.8
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