Fresh Pumpkin Pie

Saturday, September 12, 2009

One of my favorite times of the year. Fall. The leaves turn up North. The colors all all gorgeous, a chill in the air, and the smell of cinnamon all over the house......just a warmth of home in the smell of pumpkin pie.

I like the simple taste of pumpkin and not over bearing with spice.
No matter what diet your on, for the real pumpkin pie lover, real heavy cream topping is the way to go, you just have to cheat once a year!

You will need about a 4 lb fresh sugar pie pumpkin to make 1 - 1/2 cups of pureed pumpkin, its so easy. Buy the pumpkin put them in the oven and bake them as followed on the directions, there is always a label to tell you how to cook them, normally, sliced in half, scoop out seeds, pulp side down on a greased cookie sheet.. in the oven on 375 for about an hour and a half. When cool, take a spoon and the insides of the pumpkins will scoop easily. Mash by hand or for smooth puree put in a food processor just a few seconds. It won't take long at all and what a difference in taste, fresh is the best. Of course you can used canned in a hurry. The 15 oz size will do.

So now that we have a pumpkin lets get started:
1 lb of fresh pumpkin ( or a 15 oz can of pumpkin) if you prefer
1 cup sugar
1 1/2 teaspoons of cinnamon
1/8 teaspoon of ginger
1/8 teaspoon of cloves
2 jumbo eggs
1 12 oz can of evaporated milk
1 unbaked pie shell, bought or home made.

Beat eggs in large bowl first then add everything else in the bowl with adding the milk last. Pour into a deep pie plate. Bake in a 375 oven until knife comes out clean around 45 minutes. Makes one deep dish pie. Whip a pint of heavy cream till thick using 2 tablespoons of sugar to topping.
2 cups of flour
1/2 teaspoons salt
2/3 cups shortening cut in the flour and salt
4 tablespoons ice water

Mix together till dough forms a ball, roll out dough to fit a inch pie plate. Makes one top and bottom crust. You can make an extra bottom crust for this recipe.

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Kathy Gori said...

I love pumpkin pie!! or any kind of fresh pumpkin. Penne with a pumpkin sage sauce..mmmmmmmm

Ja Cie Kocham said...

Pumpkin pie is a family favorite in my house. I'll definitely be making this. You can't beat fresh pumpkin. Thanks for sharing!

Pierce said...

That's a nice looking pie. I'll go get a plate :D

I can't get to some blogs at work and had to wait until I was off, and home, to look over your delicious posts. I'm playing catch up now!

tina marie said...

This looks delicious. I saved it to my recipe box and voted!

citronetvanille said...

Pumpkin pie is the only think I like w/ cinnamon. Great looking piece. It is the perfect fall dessert.

alison said...

i love pumpkin pie,yours is yummmy!

ncl117 said...

i LOVE pumpkin time of the year. you can make so many delicious things with canned pumpkin, including your post!

Jessie said...

Okay where do I go so I can get myself a slice? I loveee pumpkin pie and I love that you used fresh pumpkin. I can imagine it tastes amazing

lululu said...

i love pumpkin pie! it goes with all those spices perfectly!

AppleC said...

Pumpkin pie is my favorite. The local stores haven't had any 100% pure pumpkin lately.. something about the late crop. Funny because I see TONS of pumpkins all over the place. I'll have to make it from scratch. The extra work will do me good.
Terrific recipe!

Family Cuisine Food And Recipe said...

Thank you for sharing. Cheers !

Katy said...

Great pumpkin pie recipe. You should enter this into the Better Recipes Pumpkin Pie Recipe Contest . The contest features the best blogger's pumpkin pie recipes.

pegasuslegend said...

@katy thanks so much for the info and the compliment!

Torviewtoronto said...

delicious pumpkin pie
an award for you

Cucina di Barbara said...

I've never tried this one, but I'll try your recipe soon!
Thanks for sharing.

Have a nice day!

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