Easy Pumpkin Pie with Real Pumpkin

As the leaves change color and the air turns crisp, there's no dessert more comforting than a classic pumpkin pie. But what if we told you that making an easy pumpkin pie with real pumpkin is not only possible but also rewarding? In this guide, we'll walk you through a simple, step-by-step recipe that ensures a delicious, homemade pumpkin pie every time.

Why Use Real Pumpkin?

Canned pumpkin purée is convenient, but using real pumpkin in your pie offers a fresher, more robust flavor. It's also a great way to use up any leftover pumpkins from your fall decor. Plus, it's a fun activity to involve the whole family in. So, let's roll up our sleeves and get started!

Ingredients

• 1 pie pumpkin (about 4-5 lbs)
• 1 pie crust (homemade or store-bought)
• 3/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 2 large eggs
• 1 can (12 oz) evaporated milk

Special Equipment

• Pumpkin carving kit or sharp knife
• Baking sheet
• 9-inch pie dish
• Mixing bowls
• Whisk
• Spatula

Preparing the Pumpkin

First, preheat your oven to 400°F (200°C). Then, carefully cut the pumpkin in half horizontally. Scoop out the seeds and strings using a spoon or an ice cream scoop. Place the halves on a baking sheet, cut side up, and roast for about 45-60 minutes, or until the flesh is tender and easily pierced with a fork.

Once the pumpkin is cool enough to handle, scoop out the flesh and discard the skin. You should have about 2 cups of cooked pumpkin. If you have more, you can freeze the excess for later use. If you have less, you can supplement with canned pumpkin purée.

Making the Pie

Reduce the oven temperature to 375°F (190°C). Roll out your pie crust and press it into a 9-inch pie dish. Crimp the edges as desired.

In a large bowl, whisk together the cooked pumpkin, sugar, cinnamon, ginger, and salt until well combined. Add the eggs one at a time, whisking well after each addition. Gradually pour in the evaporated milk, whisking constantly until the mixture is smooth and well incorporated.

Pour the filling into the prepared pie crust. Bake for 50-60 minutes, or until a knife inserted into the center comes out clean. If the crust begins to brown too quickly, you can cover the edges with aluminum foil or a pie shield.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This allows the filling to set properly. Slice, serve, and enjoy your homemade easy pumpkin pie with real pumpkin!

Nutritional Information