Pumpkin Pie From Scratch
Last week, I shared a recipe on my lifestyle blog, Savvy Saving Couple for The Best Shortcut Pumpkin Pie Recipe! It is a very easy recipe that uses canned pumpkin and store bought crust. For this pumpkin pie recipe, I wanted to focus on how you can roast a whole pumpkin in the oven and process the meat into pureed pumpkin which can be used in muffins, soups, and pies.
I love this time of year because Halloween has passed and Christmas is already next month! I am so excited for Christmas this year and cannot wait to decorate. It is funny how I have the tendency to go from Halloween—>Christmas with little in-between. I do love Thanksgiving, but it will be bittersweet without my dad this year. He always loved Thanksgiving because it was a time that all his family could be together.
Anyhow, life goes on and I want to make sure my kids have all the delicious memories of Thanksgiving just as I have. That is why I love making desserts like this Pumpkin Pie from Scratch so that they can maybe one day make them for their kids and so on. My girls have such a love for cooking so I think they might follow in my domesticated footsteps.
Making pumpkin pie from scratch is not that easy, and it really time consuming. However, you reap the benefits of a healthier pie that is more custardy verses a pumpkin pie made from canned pumpkin. I don’t know about you, but canned pumpkin has a ton of graininess in it which can be unappealing.
After roasted a whole sugar pumpkin I scooped out the seeds to roast again, the flesh for muffins and pie, and I used the skin for my composter. Basically, I did not waste any of the pumpkin.
Here are the ingredients I used for the Pumpkin Pie from Scratch:
Pumpkin Pie filling:
- 2 cups of FRESH pumpkin puree
- 1 can of evaporated milk
- 1 tablespoon of pumpkin pie spice
- 1 teaspoon of cinnamon
- 1/3 cup of brown sugar
- 1/2 cup of white sugar
- 2 eggs & 1 egg yolk
- 2 cups of flour
- 1 tsp salt
- 1 tbs sugar
- 6 tbs butter (unsalted)
- 6 tbs shortening
- 7 tbs of ice water
In a large mixing bowl add all the dry ingredients for the pie crust. Slowly add in the shortening and butter and cut it into the mixture using a pastry cutter.
Once dough is well mixed (will not be runny) form it into a two equal balls (makes two crusts)
Place in fridge for an hour or until chilled, and then roll one ball into a large circle to form the pie crust
In another bowl, mix all the pumpkin pie ingredients
Pour mixture into the crust and then cover the pie edges with a pie shield
Bake for 15 minutes at 425
Then, reduce the heat and bake for 35-40 minutes at 350