Pumpkin Pie Recipe

The best thing about owning a pumpkin farm is having oodles of pumpkin to make into pies. If you don’t grow your own seek out a sugar pumpkin from Shamrock Farm, your local farmers market or grocer.

One sugar pumpkin will make one pie or thirty tarts. To roast, snap off the stem and cut the pumpkin in half with a sharp knife. Scoop out seeds (save for later) and the strings. Place cut side down on a parchment lined cookie sheet.

 

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Roast at 400 degrees for about 40 minutes to 1 hour. The pumpkin is cooked when the meat is soft and the skin lightly browned. Cool.

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With a spoon, scoop out the pumpkin. It should easily peel away from the skin. Discard the skin.  Blend the cooked pumpkin in a food processor or blender til smooth. This is now pumpkin puree.

PUMPKIN PIE
1 ½ cups pumpkin puree
1 tablespoon flour
1 cup sugar
1/4 tsp salt

2 teaspoons pumpkin pie spice *

3 eggs lightly beaten
½ cup milk

one pie shell or roughly 20-25 tarts (3 inch)

  1. Preheat oven to 350 degrees.
  2. In a large bowl mix together the first 5 ingredients until well blended.
  3. Whisk eggs and milk together in a small bowl.
  4. Add the eggs/milk to the pumpkin and mix well.
  5. Pour into one uncooked pie shell or tart shells.
  6. Bake a pie for 1 hour or tarts for about 35 minutes, until cooked through…check with a knife.
    Makes one pie or 20-25 tarts.

TIPS & TRICKS :

  • Make pumpkin puree ahead to save time and make pies all season long. It freezes really well!
  • *You can also make your own pumpkin pie spice using 1 tsp ginger, 1 tsp cinnamon, ½ tsp nutmeg & ¼ tsp mace.
  • Sugar pumpkin seeds are delicious roasted. Save those seeds! I’ll share my recipes for roasted seeds in another post.
  • You can certainly use canned pumpkin if you’d rather not roast your own, but make sure you purchase pumpkin puree, not pumpkin pie filling.

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pumpkin pie

I hope you enjoy my pumpkin pie as much as my family does.

Happy Thanksgiving!

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