Pumpkin pie from scratch

This will make a deep pie, any leftover filing can be baked on it’s own as a crustless version or use to dip bread into for a yummy french toast.  For the crust I will either make my own or shortcut and use a frozen shell, a graham cracker crust is also a nice compliment to the pumpkin and spice flavors.  If you use a winter squash instead of pumpkin the flavor will be stronger and depending on the squash earthier.

  • 1 cup of sugar ( may substitute honey about 3/4 cup – will result in a heavier pie)
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3 cups of pumpkin puree
  • 1 cup of heavy cream
  • 4 large eggs

Blend ingredients together.  Pour into prepared pie shell.  Bake in preheated oven 425 F for about 15 minutes, then continue baking at 350 F for another 45-60 minutes until a knife inserted in the center comes out clean.

Hints: To keep crusts from burning cover them with strips of aluminum foil.

You can substitute 4 teaspoons of pumpkin pie spice for the individual spices if you prefer.

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
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