Thanks to my ambition earlier this week, I now have four cups of homemade pumpkin puree. What to do next? The first thing that comes to mind of course, is bake a pumpkin pie! Here’s the recipe I used, and it tasted great!
I did wonder at first if my puree might be too wet. Other recipes talked about squeezing homemade pumpkin puree through cheesecloth to get rid of excess moisture. One recipe suggested putting it in a colander lined with paper towel, so I gave that a try. No excess water dripped out, so I probably could have skipped that step, however it is something to be aware of.
This recipe made a little bit more than my 9″ pie pan could hold. It’s possible it could be stretched to make two thinner pies.
Homemade Pumpkin Pie Recipe
2 cups pumpkin puree
12 oz can evaporated milk (or make your own evaporated milk)
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
Note:I used my Mix-In-The-Pan Pie Crust Recipe
Combine all the pie filling ingredients in a mixing bowl. You can use an electric mixer, but it is a pretty wet mixture that might splash around. Pour the pumpkin mixture into your unbaked pie crust.
Put strips of foil around the edge of your pie to keep the edges from burning. Bake in a preheated 400 degree oven for 40 minutes, or until a knife inserted into the pie comes out clean.
As you can see in the photo up top, I still had a little trouble with the edge of the pie crust. Some of the mixture sloshed over and that made the tin foil stick to the crust. This confirmed what I already knew . . . the hardest part of making a pumpkin pie is getting it from the counter to the oven without spilling it!