Another favorite pie of mine is pumpkin pie! I’ve perfected the recipe years ago and would love to share it with you! Earlier this year, we received a bounty of fresh pumpkins from our in-laws. We roasted and pureed the pumpkins, divided the puree into 15 ounces, and froze it in ziplock bags. This has been a fantastic treat to be able to pull out a small bag of pumpkin puree and quickly make pie or muffins or whatever.
Pumpkin Pie from Sugar Pumpkins
- 1 pie crust recipe
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 teaspoons pumpkin-pie spice (see notes)
- 15 ounces puréed pumpkin (see notes)
- 1 cup half-and-half
- Preheat oven to 350 degrees F.
- Roll out one half of the prepared pie dough on a lightly floured surface, into a rough 15-inch circle.
- Transfer to a 9-inch pie dish and trim edges to a 1-inch overhang.
- Tuck overhang under and use your thumb and finger to create a crimped edge.
- Refrigerate pie shell until ready to use.
- In a large bowl, whisk together eggs, brown sugar, vanilla, salt, pumpkin-pie spice, and pumpkin. Whisk in the half-and-half.
- Pour mixture into the pie crust.
- Bake until set, about 1 – 1 1/2 hours (or more).
- Cool on rack at room temperature, 1 hour, then refrigerate to cool completely.
- To make fresh pumpkin puree, cut 1-2 small pumpkins in half, scrape out the seeds and pulp, and place on a baking sheet facing up or down. Roast in the oven at 350 degrees F until the pumpkin is fork tender (about 45 minutes). Peel the skin off and puree the pumpkin in a food processor, blender, food mill, potato ricer, etc. You may need to add some water to to make blending possible. Blend the pumpkin until smooth.
- This recipe only requires one half of the the pie crust recipe. Reserve the other half for a later use. Store tightly wrapped in plastic, in the fridge for up 1 week or in the freezer for up to 3 months.
- To make pumpkin pie spice, mix together 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, 1/2 teaspoon ground cloves.