Pumpkin Pie Made from Scratch

Fall isn’t just the season of turning leaves and warming bonfires. In my book it’s the season of baking!

It’s too hot to bake in the summer so when Autumn rolls around I’m ready to fire up the oven and get busy in the kitchen. Today I’m joining 9 of my dear blogging friends to bring you Tastes of the Season.

Links to their Fall inspired recipes are at the end of this post.

The recipe I’ve chosen to share with you is Pumpkin Pie Made from Scratch!

Pumpkin Pie Made from ScratchHave you ever made pumpkin pie from scratch?

You know … baked a pumpkin instead of using a can of Libby’s?

The flavor is recognizably different when you use a fresh pumpkin to make your pie.

 

Baking a Sugar Pumpkin for PieTo bake pumpkin pie made from scratch, find a sugar pumpkin, or pie pumpkin.

Cut it in half, remove the seeds, and bake it cut side down for an hour in a 350 degree oven.

After it cools slightly, you can spoon the flesh from the skin. Pretty easy to do.

 

Homemade Pumpkin PieMix the pumpkin flesh with the rest of the ingredients and pour into an unbaked pie crust.

You’ll definitely notice a taste difference when you make pumpkin pie from scratch. It’s so much better.

 

Cinnamon Pumpkin Pie CrustIf you have enough dough to make 2 pie crusts, or if you buy frozen crusts (usually packaged in sets of 2), you can make a tasty treat with the extra crust. My mother used to do this with her leftover pie dough.

I brushed the extra crust with a bit of the pumpkin pie mixture, then generously sprinkled it with cinnamon sugar. Bake at 350 degrees for 15 minutes and you’ll have a cinnamony-sweet pastry treat.

 

Mini Pumpkin Souffle I also had some leftover pumpkin mixture so grabbed a few ramekins to make souffle.

Place the ramekins on a cookie sheet and bake at 350 degrees for 30 minutes.

I baked these alongside my pumpkin pie.

 

Pumpkin Pie Souffle with Whipped CreamThese mini pumpkin souffles looked and smelled so good I had to eat one.

I put a dollop of whipped cream on top while the souffle was still warm.

 

Pumpkin Souffles made with leftover pumpkin pie ingredientsThe impromptu pumpkin souffle was really good!

And I was happy that none of the pie filling went to waste.

 

Pumpkin Pie Made from ScratchBut let’s face it. The true star is the pumpkin pie made from scratch!

I make this every year for Thanksgiving dinner.

But you don’t have to wait until Turkey Day to enjoy this delicious dessert.

 

Pumpkin Pie Made from ScratchIf you’ve never baked a pumpkin pie made from scratch, give this a try!

It really doesn’t take much effort and the results are so much better. Your taste buds will thank you!

Here’s the recipe, and then my blogging friends’ recipes are listed after that. Enjoy!

 

Pumpkin Pie Made from Scratch

Makes one 9-inch single-crust pie
Use your favorite pie crust recipe or use frozen pie crust.

For the filling:

1 sugar pumpkin
2 eggs
1 1/2 cups light cream
1/2 cup organic sugar
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves

Preheat the oven to 350°F.

Cut the pumpkin in half, remove the seeds, place the pumpkin halves in a pan, shell side up, and bake for 1 hour or until the pumpkin is tender and exudes liquid and the shell starts to sag. Scrape the pulp from the shell and purée it with a fork or potato masher. Measure 2 cups of the purée and set it aside. Reserve any additional pumpkin for another use.

Increase the temperature of the oven to 425°F.

In a large mixing bowl lightly beat the eggs. Add the purée and the remaining ingredients and stir to blend. Pour the mixture into the dough-lined pan. Bake on a cookie sheet for 15 minutes and then reduce the heat to 350°F. If the edges of the pie crust are getting browned, you can cover them with aluminum foil. Continue to bake an additional 45 minutes or until a knife inserted comes out clean. Allow to cool slightly before serving.

Tastes of the Season Fall Dessert Recipes

Are you ready for more yummy Fall recipes? Visit my blogging friends below!

Spiced Pumpkin Mocha Latte by City Farmhouse | Caramel White Chocolate Chip Cookies by Yellow Bliss Road | Almond Apple Pear Tarts by Shades of Blue | Spiced Pumpkin Maple Syrup by Ella Claire | Fall Marshmallow Pops by Craftberry Bush | Pecan Walnut Pie with Cream Cheese by Thoughts from Alice | Chocolate Pumpkin Cream Cheese Swirl Bars by Clean and Scentsible | Gluten Free Pumpkin Muffins by AKA Design | Grown Up Apple Crumble by Finding Silver Pennies | Pumpkin Pie Made From Scratch by Town and Country Living

Subscribe to Town and Country Living via email and follow along on social sites!


Image 

Map

Comments

  1. If you’re going to the trouble of making the pie filling from scratch why not make a scratch pie crust too? From my 1926 Lorain Cooking Book (4th printing)…

    Pastry (two crusts)
    1 1/2 Cupfuls of flour (preferably pastry or soft wheat) (I use half wheat and half white flour but you can use plain enriched white flour)
    1teaspoonful baking powder
    1/2 teaspoonful salt
    1/2 cupful fat (I use half Crisco and half lard but you can use just Crisco and it will come out just fine).
    4 or 5 Tablespoons of cold water
    Sift the mixture of flour, baking powder and salt into a mixing bowl. Add the fat to the flour mixture and cut the fat into bits with a knife (or crush it into bits with a fork). Then add just enough cold water to hold the ingredients together. It is well to place the pastry in a refrigerator or other cold place to chill before rolling it out. Divide the dough into two parts and roll out each portion separately. If the pie is a one crust pie and filling is cooked before pouring into the crust, bake the crust before adding the filling. Directions for baking pie crusts: Line a pie pan or glass pie dish with pastry. Bake at 425F. for 12-15 minutes. Remove from oven and pour cooked pie filling into the baked crust . Bake the pie with the oven temperature wheel set at 375F. for one hour. If the pie is one crust and filling is not cooked the pie and the filling should be baked together.
    This is a great pie crust recipe, very tender and flaky. I love the way these old books word things! 😉
    Jennifer, I planted one seed for pie pumpkin this spring and was blessed with eight nice pie pumpkins. I’ll try your recipe tomorrow along with one I found for a Pumpkin Eggnog Bread recipe (dineanddish.net). Love this time of year!!

  2. I love pumpkin pie and I always make it from a real sugar pumpkin. I like the idea of the left over mix in a ramekin for a souffle-going to try that one!

  3. Wow! You weren’t joking about the ‘made from scratch’ part! It is something I would never think of, but also you made it look easier than I thought it would be! I also LOVE the part where you show how to not waste anything and gave beautiful and yummy looking pics of the pumpkin soufflés and the cinnamon sugar crust. Brilliant!

  4. This looks so tasty – I want to come over now! Pinned and shared! xo

  5. JaneEllen says:

    I’ve made pumpkin pie from canned pumpkin but not from actual scratch from pumpkin itself. Good for you. I take it you get more than enough to make one pie and then some from one pumpkin? I have to commend you for doing this and you did make it look/sound so much easier than I would have thought it could be. I see more and more of “real from scratch” cooking on blog land. I’m afraid I haven’t been that ambitious or into baking/cooking that much, hubs does most of cooking in our house now that he’s retired. It is much better nutrition I would think to cook with original ingredients rather than any mix or packaged ingredients. Seems many women are cooking for health and goodness. Your pie sure looks good, a different consistency than canned. I am really tempted to try it. Is it a good idea to cook pumpkin day ahead? Or better to make pie on same day you bake the pumpkin? You have truly inspired me. Happy Fall and week

  6. This looks so yummy! I am going to try this .

Speak Your Mind

*