Pumpkin Pie From Scratch

Fresh Pumpkin Pie

Ingredients

Pie Pumpkin, 1 cup sugar, 1 tablespoon flour, 1/2 teaspoon salt, Spice Pack (1 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon pepper 1/8 teaspoon cloves), 3 large eggs, 1and1/2 cups fresh pumpkin puree, 1 cup evaporated milk, 9-inch pie shell unbaked

Directions for Puree

Preheat oven to 350. Wash Pumpkin and cut in half (one half with a stem sticking straight out the middle). Scoop out the seeds and strings (you can roast the seeds later). Place each side face down on a parchment paper or foil lined baking pan and bake for about an hour (check in on it after 45 minutes, ovens and pumpkin size can vary baking times). You’ll know it’s ready if you can easily poke a fork into it. Let it cool. Once cool to the touch, scoop out the flesh, discarding the skins and either mash or pulse in a food processor or blender until mostly smooth. Now you have Puree! Now to make the PIE!

Directions for Pie

Preheat oven to 425. Mix all of the dry ingredients together. Beat in the eggs. Add the pumpkin puree and evaporated milk. Place the pie shell into a 9 inch pie pan. Pour your mixture into a prepared pie shell. Bake at 425° for 15 minutes then lower the temperature to 350°and bake for 40-45 more minutes. *Halfway through cooking time, cover the crust with tin foil or a pie crust guard. You’ll know the pie is ready when you put a knife into the center and it comes out clean Remove from the oven and ENJOY!