Homemade Fresh Pumpkin Pie Recipe

Ingredients

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• Homemade fresh pumpkin Pie shopping list
• 1 pastry crust shopping list
• 2 large eggs shopping list
• 3/4 cup milk shopping list
• 1 1/4 cups fresh pumpkin puree (instructions below) shopping list
• 2 Tbsps melted butter, unsalted shopping list
• 1/2 cup sugar shopping list
• 1 Tbsp dark molasses shopping list
• 1/2 tsp ground cinnamon shopping list
• 1/2 tsp ground ginger shopping list
• 1/8 teaspoon ground cloves shopping list
• pinch salt shopping list
• 1 cup heavy cream, cold shopping list
• 1. Preheat oven to 350 degrees F. shopping list
• 2. Heat milk in saucepan over medium heat until it just starts to bubble around the edges. Remove from heat. shopping list
• 3. Beat eggs lightly in large bowl until frothy. Add scalded milk, stirring constantly. shopping list
• 4. Stir in pumpkin, butter, sugar, molasses, cinnamon, ginger and salt. Whisk until thoroughly blended. shopping list
• 5. Pour filling into prepared crust, bake until center is firm, about 45 minutes. Cool completely on wire rack. shopping list
• 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. shopping list
• To Make pumpkin puree from A Fresh Pumpkin: shopping list
• 1. Split a medium pumpkin crosswise, remove and discard seeds and fibers. shopping list
• 2. Place pumpkin, cut side down, on lightly greased baking sheet. Bake at 325F until tender, about 1 hour. shopping list
• 3. Scrape pulp away from skin, discard skin. shopping list
• 4. Place pulp in blender or food processor fitted with metal blade, process in batches, until smooth. shopping list
• 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). shopping list