homemade fresh pumpkin pie |
1 pastry crust |
2 large eggs |
3/4 cup milk |
1 1/4 cups fresh pumpkin puree (instructions below) |
2 tbsps melted butter, unsalted |
1/2 cup sugar |
1 tbsp dark molasses |
1/2 tsp ground cinnamon |
1/2 tsp ground ginger |
1/8 teaspoon ground cloves |
pinch salt |
1 cup heavy cream, cold |
1. preheat oven to 350 degrees f. |
2. heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat. |
3. beat eggs lightly in large bowl until frothy. add scalded milk, stirring constantly. |
4. stir in pumpkin, butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended. |
5. pour filling into prepared crust, bake until center is firm, about 45 minutes. cool completely on wire rack. |
6. when ready to serve, beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving. |
to make pumpkin puree from a fresh pumpkin |
1. split a medium pumpkin crosswise, remove and discard seeds and fibers. |
2. place pumpkin, cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour. |
3. scrape pulp away from skin, discard skin. |
4. place pulp in blender or food processor fitted with metal blade, process in batches, until smooth. |
5. push puree through a coarse sieve. measure 1 1/4 cups puree for recipe, store remaining puree up to 6 months in the freezer (tightly covered). |
