So it's Thanksgiving week and time for baking. I do love some pumpkin, but I prefer to have fresh pumpkin pie as opposed to the canned stuff. Like most of the post, I do like fresh items as there is so much more flavor than what is typically expected.
My Grandma used to make her own pumpkin pies, but also made many pumpkin empanadas. She used to make fresh pumpkin and roast her pumpkins in the oven. There is nothing like the aroma of roasting pumpkins in the house. It reminds me so much of being at Grandma's house! You can always use the fresh Roasted Pumpkin like I did when making this pie.
9 inch One Crust Pie
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/8 tsp ground cloves
16 oz fresh pumpkin (or canned pumpkin)
1 can (12 oz) evaporated milk
So most recipes call for canned pumpkin. I found this recipe a long time ago using fresh pumpkin. As stated earlier, there is something about having roasted pumpkin added to a recipe. You can puree your pumpkin, but if you remove from the heat and mash it when it is still warm, the pumpkin will be easier to mash.
Heat oven to 425 degrees. Make the pastry as directed (especially if you are using a frozen pie crust).
Beat eggs slightly with a whisk or hand beater. Add the remaining ingredients and mix well.
Place the pie plate onto a cookie sheet. This prevents spilling onto the oven. Pour filling into the pie plate.
Place into the oven and allow to bake for 15 minutes. Reduce the oven temperature to 350. Bake about 45 minutes or until knife inserted in the center comes out clean. Allow to cool.
Refrigerate about 4 hours or until chilled. Serve with whipped cream or ice cream.