The Last Minute Homemade Pumpkin Pie

The Last Minute Homemade Pumpkin Pie

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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:

Fresh pumpkin makes this homemade pumpkin pie traditional, rich, creamy, smooth and velvety with warm spices and a hint of molasses. | TheMountainKitchen.com

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.

Fresh pumpkin makes this homemade pumpkin pie traditional, rich, creamy, smooth and velvety with warm spices and a hint of molasses. | TheMountainKitchen.com

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.

Fresh pumpkin makes this homemade pumpkin pie traditional, rich, creamy, smooth and velvety with warm spices and a hint of molasses. | TheMountainKitchen.com
Fresh pumpkin makes this homemade pumpkin pie traditional, rich, creamy, smooth and velvety with warm spices and a hint of molasses. | TheMountainKitchen.com

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).

Fresh pumpkin makes this homemade pumpkin pie traditional, rich, creamy, smooth and velvety with warm spices and a hint of molasses. | TheMountainKitchen.com

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.

Fresh pumpkin makes this homemade pumpkin pie traditional, rich, creamy, smooth and velvety with warm spices and a hint of molasses. | TheMountainKitchen.com

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.

Fresh pumpkin makes this homemade pumpkin pie traditional, rich, creamy, smooth and velvety with warm spices and a hint of molasses. | TheMountainKitchen.com

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

Fresh pumpkin makes this homemade pumpkin pie traditional, rich, creamy, smooth and velvety with warm spices and a hint of molasses.
Course Dessert
Cuisine American
Keyword Cherry Pie, homemade, Pumpkin
Prep Time 35 minutes
Cook Time 2 hours 15 minutes
Total Time 3 hours 50 minutes
Servings 8
Calories 431kcal

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

Calories are calculated without whipped cream. For more information about Nutrition, please see our Policies and Disclaimers page.
Recipe adapted from Nancy Fuller from Farmhouse Rules.

Nutrition

Calories: 431kcal | Carbohydrates: 55g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 255mg | Potassium: 889mg | Fiber: 1g | Sugar: 35g | Vitamin A: 14910IU | Vitamin C: 16.6mg | Calcium: 220mg | Iron: 2.7mg
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