Fresh Pumpkin Pie
Servings: 6
Equipment
- 9-inch pie plate
Ingredients
- 1 medium pie pumpkin
- 9 inch pastry for single-crust pie
- 2 large eggs
- 3/4 cup brown sugar packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup 2% milk
- whipped cream optional
Instructions
- Wash hands with soap and water for 20 seconds.
- Scrub the pumpkin with a clean vegetable brush under cold running water.
- Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 inch of water. Cover and microwave on high for 15-18 minutes or until very tender.
- Meanwhile, roll out pastry to fit a 9-inch pie plate. Transfer pastry to pie plate. Trim the pastry to 1/2 inch beyond edge of plate; flute edges. Set aside.
- Preheat the oven to 425°F.
- Drain water off the pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside1 3/4 cups (save remaining pumpkin for another use).
- In a large bowl, combine the mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger, and cloves; beat until smooth. Gradually beat in milk. Pour filling into the crust.
- Bake pie for 15 minutes. Reduce heat to 350°F; bake until a knife inserted in the center comes out clean, 40-50 minutes longer or until a toothpick inserted near the center comes out clean. Cover edges with foil during the last 30 minutes to prevent over-browning if necessary.
- Remove pie from the oven. Cool on a wire rack. Cool pie, and refrigerate overnight for the best flavor.
- If desired, pipe whipped cream around the edge of the pie using a star tip or serve whipped cream with a pie slice.
- Refrigerate leftovers.