25 November 2011

Homemade Fresh Pumpkin Pie

This is a traditional pumpkin pie, but instead of Libby's canned pumpkin, I used real pumpkin!

1. Get yourself a pumpkin! This is the local Cancun pumpkin.

2. Cut in half length-wise. I had to call in some muscles (hubby) to help with this part!

3. Remove the seeds and extra stringy-ness from the pumpkin.

4. Place pumpkins on a baking sheet lined with aluminum foil, at 350°F for about 40mins or until tender. They should come out darker in color like this.

5. Scrape the "meat" from the pumpkin and place into a food processor. I ground it until I put a fork in the processor and there werent any pumpkin strings, it was like a puree.

6. You'll need to eggs for the filling.

7. Beat lightly in large bowl.

8. Add I can Evaporated Milk, 1 cup packed brown sugar, 1 Tablespoon Flour, dash of salt. Then add in Pumpkin Pie Spice (I just blended my own version with cinnamon, nutmug and cloves) and add 2 cups of your pumpkin puree!

9. Pour into a pie crust and pop in the oven at 450°F for 10mins but then reduce to 350°F for 40-50mins. Its going to giggly in the center, just put in the fridge and allow it to set the rest of the way.

10. And here is the final product! Yum and Yummy!

♥ If you season it right, it tastes as good as the canned stuff we all are so used to. Besides its kinda fun having a pumpkin in your oven! ♥

1 comment:

  1. WTF!! You used a freaking pumpkin!! Dont tell Sergio because I have failed him 4 years in a row now. Hahahahaha I am DOING this for Christmas. I made a pumpkin bread pudding with vanilla bean anglaise which was bomb. But this is pro status bek!