Learn how to cook an actual pumpkin, puree it and then use it to make pumpkin pie!! This takes some time to make but the results are WELL worth it. Completely from scratch with no evaporated milk! This is what pumpkin pie should taste like!

What you’ll need:
-pie pumpkins…these are smaller pumpkins usually sold as such. They typically measure 6″-8″ in diameter and have a higher sugar content than regular pumpkins that you would use for carving.

Remove stem of pumpkin and cut rest of pumpkin in half. Remove seeds and stringy bits. Cut each half into quarters and place into a steamer basket over boiling water. Cover and steam for 8-10 minutes or until fork tender. You can also roast the pumpkin for 45-60 minutes in a 350*F oven but I find it dries the pumpkin out and it’s hard to get a smooth puree after roasting so I prefer to steam. Let pieces cool and scrape the flesh from the skins. Put into a food processor and puree until nice and smooth. Place puree into a cheesecloth lined colander and let drain overnight. You don’t want the excess moisture in your pie as it causes a soft pie that weeps moisture. Then use or freeze for future use. Each pumpkin will yield 1 to 1-1/2 cups of finished puree.

*If you want to make large amounts of puree at once and freeze it for future use, simply measure the puree out in in 2 cup portions and freeze in plastic ziptop baggies. Remove all air from the bags and lay flat while freezing. Takes up hardly any room at all in your freezer and you can enjoy pumpkin pie the whole year! Simply defrost before using and use as you would fresh.

for the pie:
1 (9″) pie crust, pre-baked at 350*F for 10 minutes
2 cups pumpkin puree
1/2 cup white sugar
1/4 cup brown sugar
1 Tbsp all-purpose flour
3 large eggs
1 cup half and half or cream (or if you must, evaporated milk)
1 tsp vanilla extract
1-1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp salt

Mix the puree with the sugars, flour and eggs until well combined. Add in the half and half and vanilla and mix well again. Finally add in the spices and mix well. (Dumping everything in at once causes lumps to form so I do it in stages). Cover and refrigerate overnight to let the flavors meld. Let come to room temp before using. Pre-bake the crust in a 350*F oven for 10 minutes after pricking the bottoms and sides to prevent it from puffing up. Turn the heat up to 425*F and pour the batter into the pie shell. Bake for 15 minutes and turn heat down to 350*F and bake an additional 40-50 minutes. Makes one 9″ pie. Serve with real whipped cream and enjoy!!

Music by Kevin MacLeod (http://incompetech.com)