Fresh Pumpkin Pie

Before I share my recipe for Fresh Pumpkin Pie, I need to give you a little backstory of how this pie came about. Several years ago, Bill and I were walking around our local farmers market in Oregon City. One of the vendors was selling pie pumpkins. I wondered, out loud, how different a pumpkin pie would taste when made with a fresh pumpkin. That was all it took, Bill bought the pumpkin and we headed home to find out. I made two pies; one with the fresh pumpkin and one with the canned pumpkin. The taste difference was crazy! From that point on our pumpkin pies are only made with fresh pumpkin. It is so good that even my oldest son, who loves to bake, will only make pies with fresh pumpkins too.

As an added experiment I cooked the pumpkin and the pie in our Davy Crocket Green Mountain Smoker. It took a little longer to cook as the temps outside were very cold. However, it turned out very good and had a very slight smoky flavor.

I challenge you to try your own taste test and bake a pie with fresh pumpkin and one with canned pumpkin and let me know which you like better.

Roasting the Pumpkin

Line a baking sheet with foil for easy clean up. Spray with a little oil. Cut your pumpkin in half and scoop out as much of the stringy pulp and seeds that you can. Lay flat side down on the baking sheet. Roast in a 450° oven for about 45-60 minutes or until pumpkin is soft. Remove from the oven and let cool. Once you can handle the pumpkin safely, scoop out the pumpkin and put in a blender bowl. Using the puree setting on your blender, blend until the consistency is smooth and silky. Add water a little bit at a time to get the desired consistency.

Ingredients

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
15 ounces pumpkin puree
1 (12 ounce) can evaporated milk
1 unbaked 9-inch deep dish pie pastry
whipped cream (optional)

Cooking Directions

Preheat oven to 425 degrees Fahrenheit.

Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.

Beat eggs in large bowl. Stir in pumpkin puree and sugar-spice mixture.

Gradually stir in evaporated milk.

Pour mixture into pie shell.

Bake at 425 degrees Fahrenheit for 15 minutes.

Reduce temperature to 350 degrees Fahrenheit.

Bake for 40 to 50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours.

Serve immediately or refrigerate.

Notes:

Do not overcook; overcooking leads to pie cracking in the middle.

Try to bake the day you will serve the pie. Cooking in advance can make the crust soggy. If you have to bake a day before serving, pop the pie in the oven for 5 to 10 minutes and it should bring the crust back to life.