Fresh Pumpkin Pie

Fresh Pumpkin Pie, a vegetarian American classic perfect for holiday gatherings or cozy evenings. This pie features a silky smooth filling made from fresh pumpkin, combined with aromatic spices that create a warm, inviting aroma. With potential allergens including eggs, milk, and wheat, this recipe is a must-try for those seeking a comforting dessert.

The flavor profile is a harmonious blend of sweet and spicy, making it ideal for serving with whipped cream or as a standalone treat. Easily accessible through your easyChef Pro cookbook, this recipe comes with a convenient shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

Get ready to impress your guests with this seasonal favorite—explore more recipes and elevate your meal prep with easyChef Pro today!

Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 100 minutes

Overview

Experience the rich and authentic taste of pumpkin pie with this delightful recipe that uses fresh pumpkin for the best flavor and texture. Perfect for holiday gatherings or a cozy dessert, this pie is sure to impress with its silky smooth filling and aromatic spices.

Diet Type

Vegetarian

Allergies

Eggs, Milk, Wheat

Cuisine

American

Ingredients

• 1 Whole sugar pumpkin, peeled
• 1 Recipe pastry for a 9-inch single crust pie
• 2 Whole eggs
• 1 Cup light brown sugar, packed
• 1 Tablespoon (tbsp) all-purpose flour
• 0.5 Teaspoon (tsp) salt
• 2.5 Teaspoons (tsp) pumpkin pie spice
• 12 Fluid Ounces (fl oz) evaporated milk, packaged

Steps

1. Preheat the oven to 325 degrees F (165 degrees C). Slice the pumpkin in half and remove the seeds. Place the halves cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Allow to cool until just warm, then scrape the pumpkin flesh from the peel. Puree the flesh in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C).
2. In a large bowl, slightly whisk the eggs. Add the light brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk, whisking well after each addition.
3. Pour the mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over-browning.
4. Bake the pie for 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking for an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done to allow the edge of the crust to turn a light golden brown. Cool the pie and refrigerate overnight for the best flavor.

Enjoy your delicious Fresh Pumpkin Bliss Pie!