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 and scoop out seeds and stringy portions. Cut pumpkin into chunks. Steam the pumpkin in a saucepan or pot of boiling water. Cover and steam for about 20 minutes or until tender. Drain, cool, scoop the soft pumpkin from the skin and mashed.
Preheat oven to 400 degree F (200 degree C).
Prepare pie crust by mixing together the all-purpose flour and salt in a large bowl. Add shortening into the flour. Cut into the flour using a pastry cutter or 2 knives. Then add ice cold water, 1 tablespoon at a time. Stir the dough after each addition until its just moist enough to hold together.
Then lightly floured your hands and shape the dough into a ball. Roll the dough out onto a lightly floured surface into 1/8 inch thickness and 1 1/2 inch larger than the 9 inch pie plate. Gently roll the dough around the rolling pin and transfer it into the pie pan. Trim the edges leaving enough dough to trim or tuck the edges.
For the pie filling, beat together the mashed pumpkin, evaporated milk,egg, brown sugar, cinnamon, ginger, nutmeg and salt in a large bowl of a stand mixer 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 or until a knife inserted into the filling about 1 inch from the crust comes 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.
Garnish as desired. Store leftovers covered in the