Pumpkin Pie around this time of year is a tradition for many. I am no exception! The best, of course, is when you make it from a real pumpkin instead of using the canned version. Trust me, it doesn't take long and is definitely worth it!
For the pumpkin...
Cut a pie pumpkin in half, scooping out the insides and bake at 375 for about 30-40 minutes or until it is soft (test with a fork). Cool, scrape from the skin and puree in a blender or food processor until smooth.
Pumpkin Pie
- 1 homemade pie crust (recipe here - makes two crusts) (it's the best... hands down)
- 2 cups pumpkin puree
- 2 eggs
- dash of salt
- 1 14 oz can sweetened condensed milk
- cinnamon (to taste)
- nutmeg (to taste)
- ginger (to taste)
Combine pumpkin, eggs, and salt. I usually add about 1 tsp of cinnamon and 1/4 tsp each of nutmeg and ginger but it is really up to you and what spices you like. Add in 1/2 can of sweetened condensed milk and whisk together. Taste test for sweetness. This is usually enough for us but you can add more to your taste.
Bake at 375 for 20 min or until the center is spongy and bounces back.
Serve with fresh made whipped cream!
For the pumpkin...
Cut a pie pumpkin in half, scooping out the insides and bake at 375 for about 30-40 minutes or until it is soft (test with a fork). Cool, scrape from the skin and puree in a blender or food processor until smooth.
Pumpkin Pie
- 1 homemade pie crust (recipe here - makes two crusts) (it's the best... hands down)
- 2 eggs
- dash of salt
- 1 14 oz can sweetened condensed milk
- cinnamon (to taste)
- nutmeg (to taste)
- ginger (to taste)
Combine pumpkin, eggs, and salt. I usually add about 1 tsp of cinnamon and 1/4 tsp each of nutmeg and ginger but it is really up to you and what spices you like. Add in 1/2 can of sweetened condensed milk and whisk together. Taste test for sweetness. This is usually enough for us but you can add more to your taste.
Bake at 375 for 20 min or until the center is spongy and bounces back.
Serve with fresh made whipped cream!
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