Pumpkin pie (from scratch!)

Pumpkin purée;

3 small baking pumpkins. Take the stems off and remove all the seeds. Cut in half and place cut side down on pan. Coat skin with olive oil. Bake at 325° for 1hr. When done scoop out the inside and purée in a food processor. 

Pie crust (start this while your pumpkin is baking):

     2 1/2 cups flour

     1/2 cup cold water

     1 cup cubed cold butter

Mix it all together with a dough hook. And separate into 3 equal portions. Wrap in Saran Wrap and place into fridge to chill until your done making the filling. After the filling is done... Roll out on a flowered surface. Use the leftover dough to make something pretty for the tops. 😊

Filling (makes 3 9"pies)

• 4 cups of pumpkin puree
• 300 ml. can of evaporated milk
• 3/4 honey
• 1 teaspoon salt
• 5 eggs 
• 4 teaspoons cinnamon
• 2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1 teaspoon lemon juice

Directions

1. Mix sugars, salt, spices, lemon into large bowl.  Beat in eggs then pumpkin puree.  Finally add the evaporated milk and whisk until thoroughly combined.
2. Pour mixture into chilled pie shell and make at 425F for 15 minutes.  After 15 minutes reduce temperature to 350F.  Bake 45-50 minutes, or until a knife inserted near the center comes out clean.
3. Cool on a wire rack for 2 hours
4. Note: If you are lacking some of the spices above…you can replace the spices above with pumpkin pie spice.

Pumpkin purée;

3 small baking pumpkins. Take the stems off and remove all the seeds. Cut in half and place cut side down on pan. Coat skin with olive oil. Bake at 325° for 1hr. When done scoop out the inside and purée in a food processor. 

Pie crust (start this while your pumpkin is baking):

     2 1/2 cups flour

     1/2 cup cold water

     1 cup cubed cold butter

Mix it all together with a dough hook. And separate into 3 equal portions. Wrap in Saran Wrap and place into fridge to chill until your done making the filling. After the filling is done... Roll out on a flowered surface. Use the leftover dough to make something pretty for the tops. 😊

Filling (makes 3 9"pies)

• 4 cups of pumpkin puree
• 300 ml. can of evaporated milk
• 3/4 honey
• 1 teaspoon salt
• 5 eggs 
• 4 teaspoons cinnamon
• 2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1 teaspoon lemon juice

Directions

1. Mix sugars, salt, spices, lemon into large bowl.  Beat in eggs then pumpkin puree.  Finally add the evaporated milk and whisk until thoroughly combined.
2. Pour mixture into chilled pie shell and make at 425F for 15 minutes.  After 15 minutes reduce temperature to 350F.  Bake 45-50 minutes, or until a knife inserted near the center comes out clean.
3. Cool on a wire rack for 2 hours
4. Note: If you are lacking some of the spices above…you can replace the spices above with pumpkin pie spice.