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I know, I know, Thanksgiving is over and you’re sick and tired of everything pumpkin, but I just had to share my first experience making homemade pumpkin pie from scratch, well almost…
It has been two years since I had a pumpkin pie on Thanksgiving and it seems that every time I went into our local farmers’ market those little pie pumpkins would taunt me every time. I finally broke down and bought one of those little dudes and took him home to make a pie. I used a Nancy Fuller recipe. She has a show that I record called “Farmhouse Rules”. It is a fairly new show, so if you haven’t seen it check it out. She’s a hoot!
It is surprisingly easy to make the pumpkin pie filling from scratch, but this recipe does require a quite a bit of baking time. I have to admit I cheated when it came to making the pie crust. After my latest experience with pastry dough, I am not ready for that again, yet.
This traditional pumpkin filling is made from scratch using fresh pumpkin. This homemade pumpkin pie is rich, creamy, smooth & velvety with fragrant spices and a hint of molasses in a flaky crust.
Here’s how I made it:
First, preheat the oven to 375 degrees F.
Cut the stem off of the pumpkin, then cut the pumpkin in half. Using a spoon, scrape out the insides well; discard seeds and pulp.
Line a baking sheet with aluminum foil and lay the pumpkin halves cut-side down. Rub canola oil all over the outside skin; bake for 1 hour, or until fork-tender. Cool completely.
While the pumpkin is cooling, pour beans or baking beads inside the pie crust; place inside the oven and blind bake according to your recipe or package directions. When the crust is done, remove it from the oven and reduce the oven temperature to 350 degrees F.
Using a large spoon, scoop out the pulp from the roasted pumpkin; dump the pulp into a food processor or blender and puree until smooth (you should have about 4 cups).
Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt, and eggs to the pumpkin puree and blend to combine. Pour the filling into the prepared pie crust; bake for about 1 hour or until the filling is set in the center.
When the pie is done, remove it from the oven and place it on a cooling rack, no less than 30 minutes.
Serve at room temperature or chilled, with whipped cream.
I know that dumping pumpkin out of the can is easy, but roasting a pumpkin to prepare for this pie really was simple. This recipe was great! The pie came out velvety smooth and cooked to perfection. Of course, my sweet husband doesn’t like it. I ended up sending some to my step-son who thought it was pretty good too.
It turns out pumpkins are good to eat and not just good for rolling down hills.
Do you like pumpkin pie? Have you ever made it from scratch? Comment below!
Homemade Pumpkin Pie
Ingredients
- 1 medium sugar pumpkin (about 3 pounds)
- canola oil for oiling pumpkin
- 1 9-inch pie crust store-bought or homemade
- homemade whipped cream
Filling
- 14 ounces sweetened condensed milk
- ½ cup whipping cream
- 2 tablespoons cornstarch
- 2 tablespoons molasses
- 2 tablespoons canola oil
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon Kosher salt
- 3 large eggs
Instructions
- Preheat the oven to 375 degrees F.
- Cut the stem off of the pumpkin, then cut the pumpkin in half. Using a spoon, scrape out the insides well; discard seeds and pulp.
- Line a baking sheet with aluminum foil and lay the pumpkin halves cut-side down. Rub canola oil all over the outside skin; bake for 1 hour, or until fork-tender. Cool completely.
- While the pumpkin is cooling, pour beans or baking beads inside the pie crust; place inside the oven and blind bake according to your recipe or package directions. When the crust is done, remove it from the oven and reduce the oven temperature to 350 degrees F.
- Using a large spoon, scoop out the pulp from the roasted pumpkin; dump the pulp into a food processor or blender and puree until smooth (you should have about 4 cups).
- Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt, and eggs to the pumpkin puree and blend to combine. Pour the filling into the prepared pie crust; bake for about 1 hour or until the filling is set in the center.
- When the pie is done, remove it from the oven and place it on a cooling rack, no less than 30 minutes.
- Serve at room temperature or chilled, with homemade whipped cream.
Notes
Nutrition
The Mountain Kitchen
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Wow, Debbie! Even cooking the pumpkin from scratch for the pumpkin pie? You’re amazing & that pie looks & sounds like it was sooo worth the effort!
Thanks, Jeanne. It really was not much trouble, especially since I did not make my own pastry (Thank God!!). 😉
Canned pumpkin! I hate cooking pumpkins…hate…and they are always so expensive around here!
It was not hard and the pumpkins were $1.99 each (I think)… This was my first official pumpkin pie canned or scratch.
Every year I cook pumpkin to put in the freezer for the year. I call it “killing the fatted pumpkin.” Fresh does taste and look different, but I love it. There are lots of other uses for pumpkin besides pie — but pie is good. 🙂
Love it “killing the fatted pumpkin”. I have a friend that does the same. 🙂
I can’t get enough pumpkin pie, so I’m glad to see this effort of yours! Thank you! And I understand from people in the know, that using a real pumpkin versus the canned stuff is to raise your game to the next level in flavor. I’ve long meant to try it, but alas, the crust scares me off too. I feel your pain. Every pie should just have graham cracker crust I think. It would be easier.
You know what? A graham cracker crust with a pumpkin pie is an amazing idea!! I may have to try that!! I wonder if you could roast them on the grill???
Thanks for commenting. I always enjoy reading them!!
Oh heck yes, a weber roasted pumpkin ought to be no problem I would think. I think we have stumbled upon our first intellectual culinary collaboration!
Do it!! David only does meat…. 😉
Look divine!!!!!
Thanks for stopping by to comment! I am going over to check out your blog more closely. Congratulations on your new marriage!
Oh thank you, Debbie!! You are so kind. I really love your pumpkin pie recipe because I’ve only ever made pumpkin pie with canned pumpkin. I’m intrigued and hope to make this pie with roasted pumpkin over the Christmas holiday. I think my family will love it 🙂
I highly recommend this one. Even with the frozen crust, it was really good, not overly sweet really creamy! Definitely worth the time, which is mostly inactive baking time. If you try it let me know how it goes.
p.s. My niece’s name is Kelsey, also. 😉
Alright Debbie!!
Way to go girl!!
Just look at you…making Pumpkin Pie and all!
You know I read somewhere that it isn’t so hard to mail pie from Virginia to Boston 😀
Thanks, girl! Perhaps I could be persuaded… 😉
Yes!!
See guys! Christmas miracles DO exist!!
You bet your butt, they do! 😀
Oh my that pie looks toothsome Debbie. . 🙂
Thanks, Chitra. It was delicious!
Amazing! Can never get tired of a slice of a pumpkin pie.
Looks awesome! You made cooking peeling the pumpkin part look easy…. maybe next time I’ll try it that way!
It basically dumps out of the skin. No peeling. Nothing difficult at all!! 🙂
I don’t think you can really have too much pumpkin. I love pumpkin pie. This recipe is great. I love that you did the pumpkin yourself instead of getting a can, not that i have anything (much) against that 🙂
Thanks, Amanda! This recipe is great and if you love pumpkin pie you really should try this.