Not all pumpkins are created equal. Those usually used for jack-o'-lanterns are not as tasty. Try to find one of the cooking varieties.
Ouch! Cut open your pumpkin.
Scrape out the seeds and stringy pulp. Save the seeds for roasting – see my other guide on how to roast pumpkin seeds.
Cover a cookie sheet with foil and give it a light spray of cooking oil.
Cut up the pieces of pumpkin and lay them with the skin side down on the cookie sheet
Cover with foil and put them into a 325°F oven for about 90 minutes.
The pumpkin is done when a fork slides into the flesh easily.
Remove the flash from the rind. It should come off quite easily with a spoon.
Now our pumpkin is ready for all the other ingredients. Note: you can also use 2 cups of canned pumpkin if fresh pumpkin is not available or you want to cut some of the time out of making this recipe.
Put the pulp in a food processor or blender.
Add the white sugar and brown sugar.
Add the spices – cinnamon, ginger, nutmeg, salt, and ground cloves or allspice.
Beat the eggs and add those to the mixture.
Blend it all together in until it's really well mixed.
This should be your consistency.
Whoops! I forget to add the evaporated milk while it was in the food processor. So I'm doing it now in this bowl.
Now we prepare our pie crust. I'm using frozen pie crust but you can also use homemade.
Brush some egg yolk on the pie crust and stick it in the oven for just a few minutes until it's warm. This will keep the crust from getting soggy later.
Now pour the pumpkin mixture into each of your pie crusts.
Put them in an oven that's been preheated at 425°F. After 15 minutes, reduce the heat to 350°F and cook for approximately 35-45 minutes, until the center of the pie is firm.
While the pie is cooking I'm making some decorations with some of the left-over pie crust pastry. I roll out the dough and using a pumpkin shaped cookie cutter, cut out a couple pumpkins.
Put those on parchment paper and brush with egg yolk. Those can go into the oven for about 15 minutes until golden brown.
The pies are done so out of the oven they come.
Gently lay your decorations on top of the cooled pie.
Top with whipped cream if you desire. Or eat just as it is. I hope you enjoy this delicious dessert!
- 2.0 Eggs
- 2.0c Pumpkin (cooked, mashed)
- 1.0c Evaporated milk or light cream
- 0.0c Sugar
- 0.0c Packed brown sugar
- 1.0tsp Ground cinnamon
- 1.0tsp Ground ginger
- 0.0tsp Ground or grated nutmeg
- 0.0tsp Salt
- 0.0tsp Ground cloves or allspice
- Pastry crust for 9" pie
Bay Area, California USA