Pumpkin Pie With Fresh Pumpkin And Evaporated Milk
Thanksgiving is just around the corner and one of the most popular desserts on the table is pumpkin pie. While many people opt for the canned pumpkin and condensed milk version of the recipe, making pumpkin pie from scratch with fresh pumpkin and evaporated milk can take your dessert game to the next level. Follow this easy recipe to create a delicious and unique pumpkin pie that your guests will love.
Choosing the Right Pumpkin
The first step in making pumpkin pie with fresh pumpkin is to choose the right pumpkin. You want a pumpkin that is small, firm, and sweet. Avoid the large carving pumpkins as they tend to be more watery and less flavorful. Instead, look for sugar pumpkins, also known as pie pumpkins, which are specifically bred for their sweetness and flavor.
Preparing the Pumpkin
Once you have your pumpkin, it's time to prepare it for the pie. Start by preheating your oven to 350°F. Cut the pumpkin in half and remove the seeds and pulp. Brush the flesh with a little bit of olive oil and place the halves cut-side down on a baking sheet. Bake for 45-60 minutes, or until the flesh is soft and tender. Allow the pumpkin to cool before scooping out the flesh.
Making the Pie Filling
Now it's time to make the pie filling. In a large bowl, whisk together 2 cups of pumpkin puree, 1 can of evaporated milk, 2 eggs, 1 cup of brown sugar, 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt. Mix until well combined and smooth.
Preparing the Pie Crust
You can use a store-bought pie crust or make your own from scratch. Roll out the pie dough and place it in a 9-inch pie dish. Trim the edges and crimp them with a fork. Prick the bottom of the crust with a fork and blind bake it in the oven for 10-15 minutes at 375°F. Remove the pie crust from the oven and let it cool.
Baking the Pie
Pour the pumpkin pie filling into the cooled pie crust. Bake the pie in the oven at 425°F for 15 minutes. Then, reduce the temperature to 350°F and bake for an additional 45-50 minutes, or until the filling is set and the crust is golden brown. Cool the pie on a wire rack before serving.
Conclusion
With this recipe, you can create a delicious and unique pumpkin pie with fresh pumpkin and evaporated milk. By using fresh pumpkin, you'll get a richer and more complex flavor than you would with canned pumpkin. Evaporated milk adds a creaminess to the filling without making it too sweet. So, next time you're in the mood for pumpkin pie, try making it from scratch with fresh pumpkin and evaporated milk.
