Classic Fresh Pumpkin Pie Delight
This Classic Fresh Pumpkin Pie Delight is a cherished recipe that has been passed down through generations, combining rich flavors and a delightful custard-like texture. I first experienced this pie at a military ladies' coffee and was captivated by its moist, eggy essence. After receiving the recipe from my dear friend Barb, I made a few adjustments over the years to perfect it for my family's Thanksgiving gatherings. Using fresh pumpkin, this pie is more flavorful and aromatic than any store-bought alternative. The hint of warm spices adds a cozy touch, while the creamy filling nestled in a flaky deep-dish crust ensures that every slice is pure bliss. Perfect for holiday feasts, this pie embodies the spirit of Thanksgiving and invites everyone to enjoy homemade goodness. Please note that this recipe is designed for a deep-dish pie plate, so be prepared for a sumptuous slice or even a little extra filling to create a mini pie!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Unbaked deep dish pie pastry
1 (9-inch round)
Freshly cooked pumpkin
2 cups (Seeded, peeled, and mashed)
Granulated sugar
3/4 cup (N/A)
Salt
1/4 teaspoon (N/A)
Ground cinnamon
1 1/4 teaspoons (N/A)
Ground ginger
1 teaspoon (N/A)
Ground nutmeg
1/2 teaspoon (N/A)
Ground cloves
1/2 teaspoon (N/A)
Large eggs
3 (Beaten lightly)
Evaporated skim milk
1 (12 ounce) can (N/A)
Skim milk
1/2 cup (N/A)
Instructions
1
Start by preparing fresh pumpkin: Quarter 1-2 small pie pumpkins, remove the stem, seeds, and strings. Steam the pumpkin pieces in a steamer over boiling water until very tender, about 20-30 minutes. Once cooked, allow to cool, then peel off the skin and mash the flesh using a stick blender or food processor until smooth. Alternatively, you can roast the pumpkin until tender if you prefer a richer flavor.
2
Preheat your oven to 400°F (200°C). Prepare a pie shield and a large rimmed cookie sheet to catch any drips during baking.
3
Roll out the unbaked deep-dish pie pastry and gently press it into the pie plate, trimming excess dough as needed. Be sure to flute the edges for a decorative touch.
4
In a large mixing bowl, combine the prepared pumpkin, granulated sugar, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Mix well to ensure an even distribution of spices.
5
In another bowl, lightly beat together the eggs and both types of milk (evaporated skim and skim milk). Slowly pour this egg mixture into the pumpkin blend, stirring continuously until fully combined. The filling will be relatively thin but should be smooth and well-mixed.
6
Carefully pour the filling into the prepared pie crust, ensuring not to overflow it. If you have any leftover filling, you can pour it into a small pie dish for a mini pie.
7
Place the pie on the cookie sheet and bake in the preheated oven for about 50 minutes, or until a knife inserted halfway between the center and the edge comes out clean. Keep an eye on the pie's edges; if they start to over-brown, cover them with a pie shield or a ring of foil.
8
Once baked, remove the pie from the oven and allow it to cool at room temperature. For the best flavor, chill the pie in the refrigerator for at least 2 hours before serving.
9
Serve the pie chilled, and store any leftovers in the refrigerator.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes the Classic Fresh Pumpkin Pie Delight unique?
This recipe is a cherished family heirloom that uses fresh pumpkin for a more flavorful and aromatic result than canned alternatives, featuring a moist, eggy, custard-like texture.
How do I prepare the fresh pumpkin for this pie?
Quarter 1-2 small pie pumpkins, remove seeds and strings, and steam over boiling water for 20-30 minutes until tender. Then peel and mash the flesh using a stick blender or food processor.
Can I roast the pumpkin instead of steaming it?
Yes, you can roast the pumpkin until tender if you prefer a richer flavor profile for your pie filling.
What type of pie crust should I use?
The recipe requires one 9-inch unbaked deep-dish pie pastry.
At what temperature should I bake the pumpkin pie?
Preheat your oven to 400°F (200°C) before baking the pie.
How many cups of pumpkin puree are needed?
You will need 2 cups of freshly cooked, seeded, peeled, and mashed pumpkin.
What spices are used in the filling?
The filling uses ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
How many eggs are required for this recipe?
The recipe calls for 3 large eggs, lightly beaten.
What kind of milk is used in the Classic Fresh Pumpkin Pie?
It uses a combination of one 12-ounce can of evaporated skim milk and 1/2 cup of regular skim milk.
How long does the pie need to bake?
The pie should bake for approximately 50 minutes.
How can I tell when the pumpkin pie is finished baking?
The pie is done when a knife inserted halfway between the center and the edge comes out clean.
What should I do if the crust edges are browning too quickly?
Cover the edges with a pie shield or a ring of aluminum foil to prevent over-browning.
Should the pie be served warm or cold?
For the best flavor and texture, it is recommended to serve the pie chilled.
How long should the pie chill before serving?
The pie should be chilled in the refrigerator for at least 2 hours before you serve it.
What do I do if I have leftover filling?
If you have extra filling, you can pour it into a small pie dish to create a mini crustless pie.
Is a cookie sheet necessary for baking?
Yes, placing the pie on a large rimmed cookie sheet helps catch any drips during the baking process.
How should I store leftover pumpkin pie?
Any leftover pie should be stored in the refrigerator.
Does this recipe use granulated sugar?
Yes, the recipe uses 3/4 cup of granulated sugar.
Can I use a standard 9-inch pie plate?
The recipe is designed for a deep-dish pie plate; using a standard plate may result in significant leftover filling.
What is the consistency of the filling before it is baked?
The filling will be relatively thin but should be smooth and well-mixed before pouring into the crust.
How much salt is in the recipe?
The recipe calls for 1/4 teaspoon of salt.
How much ground cinnamon is used?
The recipe uses 1 1/4 teaspoons of ground cinnamon.
How much ground ginger is required?
You will need 1 teaspoon of ground ginger.
How much nutmeg and cloves are added?
The recipe uses 1/2 teaspoon of ground nutmeg and 1/2 teaspoon of ground cloves.
Is this a good recipe for Thanksgiving?
Yes, it is described as a perfect holiday feast dessert that embodies the spirit of Thanksgiving.
Can I use a food processor for the pumpkin?
Yes, a food processor is an excellent tool to ensure the cooked pumpkin flesh is mashed until smooth.
Should the pie pastry be pre-baked?
No, the recipe specifically calls for an unbaked deep-dish pie pastry.
What size is the evaporated milk can?
The recipe uses one 12-ounce can of evaporated skim milk.
How many pumpkins do I need to buy?
You will need approximately 1 to 2 small pie pumpkins to yield the 2 cups of puree required.
What is the recommended preparation for the crust edges?
The recipe suggests fluting the edges of the pastry for a decorative touch.