Real Fresh Pumpkin Pie Recipe
Ever wanted to try making a pumpkin pie from scratch? No store bought, from-a-can ingredients? Then this is the recipe for you.
Ingredients:
Crust
1/3 Cup Unsalted Butter, melted
1 1/2 Cups Graham Cracker Crumbs (10 to 12 whole graham crackers)
1/4 Cup Sugar
Pie Filling
2 Cups Pumpkin Pulp Purée (Sugar Pumpkin)
1 1/2 Cups Heavy Cream
1/2 Cup Dark Brown Sugar, packed
1/3 Cup White Sugar
1/2 tsp. Salt
3 Eggs
1 tsp. Ground Ginger
1/4 tsp. Ground Nutmeg
1/4 tsp. Ground Cardamom
2 tsp. Cinnamon
1/4 tsp. Ground Cloves
1/2 tsp. Lemon Zest
Directions:
Crust
Preheat the oven to 375 degrees F.
If you use whole graham crackers, place them in a re-sealable plastic bag and crust with your rolling pin. Then measure 1 1/2 cups of crumbs.
In a small saucepan or microwave, melt the butter.
In a bowl or a food processor, combine the graham crackers, sugar, and the melted butter; blending until the texture is of a coarse meal.
Press into a 9” pie pan. Try to make the crust about 1/8” evenly all around. If the crumb mixture won't stick where you press them, just add another tablespoon of water to the mix. Even the crumbs up and make sure there are no gaps or holes.
Tip: If you chill the crust for an hour before you bake it, this will help prevent crumbling when you want to serve it.
Bake the crust approximately 8 to 10 minutes at 375 degrees. Remove from oven and let cool before filling with your pie filling.
Pumpkin Pie Filling
Preheat the oven to 425 degrees F.
Pumpkin Purée
Start with a small to medium sugar pumpkin, cut out the stem and scrape out the insides, discard (saving the seeds). Cut into sections and steam in a saucepan with a couple inches of water at the bottom, until soft. Scoop out the pulp from the skin. Put the pulp through a food mill to make extra smooth.
Mix both of the sugars, salt, all the spices, and lemon zest in a large bowl. Beat 2 eggs and add to the bowl, then add in just the yolk of the third egg. Stir in the pumpkin purée and heavy cream. Whisk all together until well incorporated.
Pour into pie shell and bake at 425 degrees F for 15 minutes. After the 15 minutes reduce the temperature to 350 degrees F. Bake 40 to 50 minutes, or until a knife inserted near the center comes out clean.
Cool on a wire rack for 2 hours.
Best served with whipped cream.
And Enjoy!
Yield: 8 servings
