Pumpkin Pie Recipe

There are a ton of pumpkin pie recipes out there but our families pumpkin pie recipe is always a fan favorite so I wanted to share!

I think the real secret is making your own pumpkin puree. It adds a little extra work but makes all the difference. You don't need that much pumpkin for this recipe so you can easily freeze the rest and have pumpkin year round!

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Pumpkin Pie Recipe

Ingredients:

1 Pie crust
I egg white, lightly beaten

Filling:

3 eggs
2 cups fresh pumpkin puree
2/3 cup firmly packed dark brown sugar
3 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon maple flavoring
1/4 teaspoon salt
2 cups half & half 

Directions:

Fit the pie crust in a 9" pie pan, making a high fluted edge; brush with egg white and chill 1 hour. 
Preheat oven to 450 degrees F.

For the filling, mix pumpkin and sugar until sugar dissolves. 
Add remaining ingredients, stirring well to blend. 
Set pie shell on pulled-out center oven shelf, then pour in filling. 
Bake 10 minutes, reduce heat to 350 degrees F., and bake 45-55 minutes or longer until a knife inserted midway between center and rim comes out clean

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Making your own pumpkin puree:

-Preheat oven to 325 degrees F (165 degrees C).

-Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.

-Bake in the preheated oven, foil side up, 1 hour, or until tender.

-Scrape pumpkin meat from shell halves and puree in a blender. I use a Vitamix for this which makes it really easy!

When freezing pumpkin I like to separate in two cup measurements. Put in a labeled zip lock back and throw it in the freezer, it is that easy.

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Much Love,

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