Not that pie made with canned pumpkin isn’t real pumpkin pie… But pie made with fresh pie pumpkins is most certainly the way pumpkin pie was intended to be made. And it’s the way I intend to make my pumpkin pies as long as pie pumpkins are in reach.
The process of roasting the pie pumpkins added about ten minutes of active kitchen time and an hour of inactive kitchen time to the process, but the smell of your home and the wow from the crowd is totally worth it.
Fresh pumpkin, fresh ginger, specialty spices – this pie is worthy of being renamed a pumpkin spice pie. And I just can’t wait to serve this pumpkin spice pie for the third time this week!
*Recipe below adapted from this recipe.
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Pumpkin Spice Pie
By Published: November 26, 2014
- Yield: 1 pie
Not that pie made with canned pumpkin isn't real pumpkin pie... But pie made with fresh pie pumpkins is most certainly the way …
Ingredients
- 1 9-ish pie shell unbaked
- 1 pie pumpkin medium-sized
- 1 12 ounce can evaporated milk
- 2 eggs
- 3/4 cups cane sugar
- 1-1/2 teaspoons grated fresh ginger
- 1 teaspoon Saigon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon Madagascar cloves
Instructions
- Preheat oven to 400 degrees.
- Slice top off of pumpkin, cut in half, and remove seeds and loose flesh.
- Place pumpkin halves open side down on a foil-lined cookie sheet and roast for 1 hour.
- When pumpkin is cool enough to handle, remove skin and add flesh to a high powered blender or food processor.
- Add all of the remaining ingredients {except for the pie shell} to the blender and pulse until ingredients are fully blended.
- Place pie on middle oven rack and bake at 425 degrees for 15 minutes.
- Reduce temperature to 350 degrees and bake for 40 to 50 minutes or until a toothpick inserted near the center comes out clean.
- Let cool on a wire rack for 2 hours before serving.
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