Old-fashioned Pumpkin Pie
Have you ever made a pumpkin pie from a real pumpkin? It’s easier than you think! Give this recipe a try to enjoy a delicious pumpkin pie at your family Thanksgiving, or any special meal that calls for a homemade dessert.
Prepare the pumpkin
First, bake the pumpkin. (Side note: you can use either pumpkin or squash - many squash varieties are perfect for pie, such as Sunshine, Buttercup, Butternut or Winter Sweet.) This is the easiest step - just treat your pumpkin like a squash. Wash the pumpkin, break off the stem and then get your biggest knife out to cut it in half. Scoop out the seeds. Place the pumpkin cut-side down on a cookie sheet, with a little bit of water on the bottom of the pan. Bake in the oven at 375 degrees for 40 to 50 minutes, or until it’s soft when you push on it.
Take the pumpkin out of the oven and flip it over, so it’s cut-side up. Let it cool for 10 minutes, then scoop out the pumpkin flesh. One pie pumpkin is typically enough for a pie (this recipe uses one and a half cups), but I often bake extra and freeze it for future baking projects.
Cooked pumpkin and squash also keep well in the fridge for a week or so. Just scoop it out into container and put a lid on it. Use for pie, pumpkin bars, muffins or other pumpkin-flavored baked goods. If you don’t have time to do all the pie steps at once, bake your pumpkin whenever you have time and do the rest later!
Make the pie crust
While the pumpkin is baking, you have time to get your pie crust ready. My go-to pie crust recipe for a 9-inch pumpkin is this:
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup, plus 1 Tablespoon butter, lard or a combination of both
2 to 3 Tablespoons water
Cut the butter/lard into the flour and salt mixture. Work it in with your hands until the butter/lard is broken down into small pieces. Then add the water and shape the ingredients into a ball. Place on a floured surface, and roll out to the size of your pie tin or dish. Fold the crust in half to make it easier to place in the pie tin. Unfold, and form the top of the crust with your thumbs or a fork to make it look nice. Set aside until you have the rest of the pie ingredients ready.
Not into making your own crust? No judgement here! Find a pre-made one in the freezer section of the grocery store.
Make the pie filling
In a blender combine the following ingredients:
1 and 1/2 cups cooked pumpkin or squash
1/2 cup brown sugar
1/2 cup white granulated sugar
1 Tablespoon flour
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon salt
2 eggs
1 cup milk
Blend until smooth, then pour into the prepared pie crust. Bake in hot oven preheated to 425 degrees for 45 to 50 minutes. The middle should be firm and not jiggly when it is done.