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Pumpkin Pie

Image of Pumpkin Pie

Cooking time: None

Source: 8Legged Entertainment

This is a pretty time-consuming recipe (I haven't timed it the previous times I've made it) but if you have a free afternoon in Autumn, it ends up pretty tasty!

Ingredients
  • 2 cups pumpkin purée, or (for all intents and purposes) 1 pumpkin
  • 3 eggs, lightly beaten
  • ¾ cups sugar
  • 1 tsp vanilla
  • 1½ cups evaporated milk
  • ½ tsp salt
  • 1½ tsp cinnamon
  • ½ tsp fresh grated nutmeg
  • ½ tsp ginger
  • 1 unbaked 9-inch pastry shell
Method
  1. (Fresh Pumpkin Only) Quarter pumpkin, scoop out seeds and strings, and place in a baking dish along with 1 inch of water (skin side down). Bake at 175°C / 350°F for 1 hour, or until flesh is tender and cooked through. Allow to cool slightly, then scoop flesh from the skin and puree in a food processor. A 600g / 1¼lb pumpkin should yield about 2 cups of fresh puree.
  2. In a large bowl combine pumpkin, salt, cinnamon, nutmeg, and ginger. In a separate bowl, beat eggs until slightly thicker and lighter in colour. Whisk in vanilla, sugar and evaporated milk. Combine with pumpkin mixture and whisk until smooth.
  3. Pour mixture into unbaked pastry shell and place on the center rack of a 220°C / 425°F oven. Bake for 15 minutes, then lower temperature to 175°C / 350° F and bake for an additional 45 minutes or until firm. (A knife inserted into the center of the pie should slide out clean.)
  4. Serve warm or chilled with as much whipping cream as you can get on top of a slice.