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Pumpkin Puree = Pumpkin Pie

Ingredients

For Pie:

For Topping:

Instructions

  1. Pre-heat your oven to 350 degrees F.
  2. While that heats, slice your pumpkin in half and scoop out the pulp and seeds (save those seeds - recipe to come!).
  3. Place pumpkin open side down in a baking dish and add 1/2 C water.
  4. Place in the oven and bake 40 - 50 minutes or until flesh is tender.
  5. Remove from heat and let cool to touch. Once you can handle the pumpkin, remove and discard the skin and transfer the flesh to a food processor. Blend on high to make a smooth puree - and voila! Home made pumpkin puree!
  6. Turn up the heat on your oven to 450 degrees F & line your pie plates with the pastry.
  7. In a small bowl, sift together the sugar and pie spice. Pour into the eggs and mix well. Add evaporated milk & pumpkin. Stir until fully combined.
  8. Pour mixture into the pie shells and bake for 15 minutes. Turn the heat down to 350 degrees F and continue cooking for 35 - 40 minutes or until a knife inserted close to the center of the pie comes out clean.
  9. As that bakes, pour the whipping cream into a large very cold bowl. Mix with beaters on high for approximately 7-10 minutes or until approaching desired thickness. Add the vanilla and icing sugar if using and blend well.
  10. Return to the fridge until ready to use.
  11. Remove the pie from heat and let cool.
  12. Serve with whipped cream.
  13. Eat.

Recipe by She Eats at https://sheeats.ca/2011/11/pumpkin-puree-pumpkin-pie/