This homemade pumpkin pie recipe uses fresh pumpkin, which is a little more work than our classic pumpkin pie but it’s truly well worth it. Making pumpkin pies using fresh pumpkin is not just delicious, but it’s an easy way to add a homemade touch to everyone’s favourite dessert. It’s also a great-tasting pumpkin pie, spiced to perfection with ground ginger and cinnamon with a pinch of nutmeg. Serve this pie with whipped cream and a sprinkle of ground cinnamon. It’s the one thing on the menu that just might be more important than the turkey for thanksgiving.
Half the pumpkin skin on, scoop out seeds and stringy portions. Then cut the pumpkin into chunks.
Place the cut pumpkin on a steaming tray in a pot of boiling water. Cover to steam.
Steam till the pumpkin becomes soft and tender, about 20 minutes.
Using a spoon, scoop the soft and tender pumpkin from the skin.
Mashed the pumpkin till smooth.
Preheat oven to 400 degree F ( 200 degree C ). Place wire rack in centre of oven.
Prepare ingredients to make the pie crust.
To the flour in a large bowl, add in the salt.
Stir everything together. This recipe makes just one 9 inch pie.
Add the shortening to the flour.
Using a pastry cutter or 2 knives, cut the shortening into the flour.
Add ICE cold water, 1 tablespoon at a time.
Stir the dough after each addition until it’s just moist enough to hold together.
With lightly floured hand, shape the dough into a ball.
Transfer the dough onto a lightly floured surface.
Roll the dough out to 1/8 of an inch thick and 1 1/2 inch larger than a 9 inch pie pan.
Gently roll the dough around the rolling pin.
Then transfer onto the pie pan. Unroll, easing the dough into the bottom of the pie pan
Trim the edges with a pair of scissors, leaving enough dough to crimple or tuck the edges.
Tuck the edges well and the pie crust is ready.
Then prepare ingredients to make the pie filling.
Place the mashed and cooked fresh pumpkin into a bowl of a stand mixer.
Then add the evaporated milk.
And the beaten egg.
Next, add the packed brown sugar.
Then add the ground ginger.
And the ground cinnamon.
And the nutmeg.
And lastly add salt.
Mix well on medium speed.
When the batter is well mixed, pour it into the prepared crust.
Lightly tap on the work surface to release air bubbles.
Bake the pie in the 400 degree F (200 degree C) preheated oven for 10 minutes. Then reduce the heat to 350 degree F(180 degree C) and continue baking for about 30 minutes until just set in the middle.
To check for doneness, insert a knife into the filling about 1 inch from the crust and it should come out clean.
Cool the pumpkin pie completely on a wire rack, about 2 hours before serving.
Note that the pumpkin pie will come out of the oven all puffed up and will deflate as it cools.
And you’re done! Once the pie has cooled to room temperature, cut into slices.
This fresh pumpkin pie tastes so delicious even when served plain.
Or it can be topped with whipped cream.
And a sprinkle of ground cinnamon.
These delicious traditional pumpkin pie dessert surely make the perfect ending to a Thanksgiving feast.
AS ALWAYS …… ENJOY!