Nothing like homegrown-homemade fresh Pumpkin Pie to celebrate Fall and the coming of our favorite American Tradition of Thanksgiving!
I made one Gluten-Free, and One Regular. They are sooo yummy! Here is the recipe for the pie and how to make your own pumpkin puree:
Crust: Gluten-free-see recipe on the back of the Pamela’s Gluten-free Flour Blend
Regular Homemade crust:
1 cup + 2 Tbsp all-purpose flour
1 tsp salt
1/3 c. shortening
3-4 Tbsp ICE water (do not just use cold tap water! put an ice cube in a cup of water and use ICE cold water only.)
Cut shortening into flour and salt until pea sized pieces start forming. Add the ice water a tbsp at a time until the dough just comes together. Then use your hand and press it together into a ball adding a little more water if needed to gather all the dry ingredients, but it should not be sticky.
Place ball in a lightly floured surface and roll out 1/8 in thickness. Line pie plate with pastry. Crimp edge as desired.
Homemade Pumpkin Puree (one 8 inch pumpkin will make about 4 cups of puree)
1. Wash your pumpkin and cut in half and scoop out seeds and stringy material with large spoon. Then continue to slice into 8 equal pieces, or just 4 if you are only making one or two pies.
2. Place pieces without stem into a microwave dish with 1″ of water and cover with plastic wrap or glass lid if you have one.
3. Microwave on HIGH for about 15-25 minutes or until a fork easily pierces the pumpkin through.
4. Remove from microwave carefully, and scoop out flesh and then puree with a food processor or baby food maker or Victorio Strainer. You now have fresh pumpkin puree for pies or other pumpkin breads/cookies!
Pumpkin Pie Recipe:
1 1/2 c. sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
(or you can use 3-4 tsp pumpkin pie spice for these three spices)
1/2 tsp Allspice (optional, but with fresh puree I find it needs more kick and this does it.)
22-24 oz FRESH pumpkin Puree, or about 2 1/2-3 cups puree or 29 oz Canned Pumpkin
2 cans Evaporated milk, 12 oz each.
2 unbaked 9″ (4-cup volume) deep-dish pie shells
Mix Sugar, salt, spices together. Add eggs and pumpkin and mix well. Stir in evaporated milk.
Pour into pie shells, about 4 cups filling each.
Bake at 425 F for 15 minutes, then reduce the heat to 350 F and bake for 50 minutes or until knife inserted in the center comes out clean. Cool for a couple hours then serve or refrigerate.
*I personally think pumpkin pie always tastes better after a night in the refrigerator. Blends the flavors more thoroughly.