CREAMY & SPICY PUMPKIN PIE

Fall is the perfect time of year to make a homemade pumpkin pie with freshly harvested sugar pumpkins. Rather than disposing of your Halloween décor, bake it up in a pie! I have tested multiple recipes in search of a smooth & creamy pumpkin pie with just the right flavor. I found elements from multiple recipes, that when combined, made the perfect pumpkin pie, from texture to sweetness to spiciness… This dessert has many layers of flavor, delightful for your taste buds.

And don’t forget the many Health Benefits of Eating Pumpkin, click for more info…

If you have the time, try this recipe with a fresh pumpkin.

Preparing a fresh pumpkin…

Preheat your oven to 350°. 

Line a cookie sheet with parchment paper and sprinkle with cinnamon.

1 sugar pumpkin cut in half. Clean out the seeds and place the inside pumpkin face down on the parchment paper.

Bake for 1 hour, or until the pumpkin is completely cooked, (soft to the touch).

Let the pumpkin cool down to room temperature and then peel the skin off.

Puree in a Cuisinart food processor until smooth.

For the pie…

Begin by preheating your oven to 425°

For the pie filling, combine the following…

4 Eggs, Whipped

29 Oz. - Pumpkin Puree (fresh is preferred if you have the time)

3/4 - Cup Brown Sugar

1/8 - Cup Molasses

1/4 - Cup Honey

1 Package of Instant Vanilla Pudding Mix

12 Oz. - Carnation Evaporated Milk

4 - Teaspoons Cinnamon

1 ½ - Teaspoons Nutmeg

2 - Teaspoons Freshly Grated Ginger (highly recommended for a bursting flavor)

1/2 - Teaspoons Clove

Mix well in a bowl until all of the ingredients are combined & smooth.

Place filling in a pie dish prepared with crust…

For the crust, I found that the prepared Pillsbury piecrust works well when you’re pressed for time.

I prefer making a crust from scratch ~ the best recipe that I found is Pate Brisee (pie dough) from Martha Stewart.

Bake pie for 15 minutes @ 425°, then reduce to 350° and continue baking for another 50 minutes.

Let this tasty fresh pie cool down to room temperature and then serve with a dollop of fresh whipped cream and dusting of cinnamon.

Enjoy!

Lulu B’s Kitchen

© 2010 – Creamy & Spicy Pumpkin Pie