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
- Mix sugars, salt, spices, lemon into large bowl. Beat in eggs then pumpkin puree. Finally add the evaporated milk and whisk until thoroughly combined.
- 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.
- Cool on a wire rack for 2 hours
- Note: If you are lacking some of the spices above…you can replace the spices above with pumpkin pie spice.
