Fresh Pumpkin Pie
TOTAL TIME: Prep: 30 min. + chilling Bake: 55 min. + cooling
YIELD: 8 servings.
In my opinion, there’s no contest as to which homemade pumpkin pie is best. No matter how good your canned filling is, it will never match pumpkin pie from scratch. —Christy Harp, Massillon, Ohio
Ingredients
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Dough for single-crust pie
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1 medium pie pumpkin
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2 large eggs
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3/4 cup packed brown sugar
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1 cup 2% milk
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Whipped cream, optional
Directions
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1.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
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2.
Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high until very tender, 15-18 minutes.
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3.
Preheat oven to 425°. Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use). In large bowl, combine mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust.
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4.
Bake for 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.
Nutrition Facts
1 piece: 303 calories, 14g fat (8g saturated fat), 79mg cholesterol, 343mg sodium, 41g carbohydrate (24g sugars, 2g fiber), 5g protein.
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