For me, pumpkin pie is comfort food to the max. So many happy holiday memories, smells and flavors. This year, I took the plunge and attempted a pumpkin pie made out of a real pumpkin. Now, don’t get me wrong…. I love the canned pumpkin puree. So handy & versatile! But, I wanted to finally try a pumpkin pie from scratch. (Disclaimer – I used a pre-made frozen crust from Trader Joe’s, so I guess ‘scratch’ is debatable).
I cooked two pie pumpkins in my crockpot. I cut them in half, scooped out the seeds (which I promptly planted in all of my patio pots – that’s a lot of P’s!), and placed the pumpkin halves in the crockpot. Cooked on low until the flesh was nice and soft, about 5-6 hours.
After the pumpkin was cooled enough to handle, I simply scooped the pumpkin into an airtight container and refrigerated for a couple of days. I didn’t have time to make the pie for a few days, so it was nice to be able to just store it until I was ready to use it.
Then, I followed a traditional pumpkin pie recipe and made the pie. Funny, but the color wasn’t as rich orange-brown as when using the canned pumpkin puree. But, the texture was thicker with the fibrous pumpkin flesh.
Here is my final result. Verdict: Very Flavorful and Rich! I didn’t find it much additional work, truthfully, and the taste was worth any additional minor effort. I would definitely prepare with this method for future pies!
Recipe: Traditional Pumpkin Pie
- 1 pie crust
- 2 cups pumpkin puree
- 1 can evaporated milk
- 2 eggs
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- Preheat oven to 425 F.
- In a large bowl, combine pumpkin, milk, eggs, sugar, spices and salt. Pour into pie crust. Sprinkle more cinnamon on top & swirl with a knife.
- Bake 15 minutes at 425 F. Reduce heat to 350 F and continue baking 35-40 minutes, until knife inserted in center of pie comes out clean.
- Cool completely before cutting.