So I couldn't just give you the how-to for making pumpkin puree without following it up with a pumpkin recipe. That would be just wrong.
My husband's favorite dessert is pumpkin pie so I had to be sure and use my first batch this Fall of pumpkin puree towards that end.
It made me so happy to hear how many of you regularly roast your pie pumpkins to make your own puree! Those of you who do probably have noticed how different of a texture you get in pumpkin pie made with that puree. You can really feel the texture of the pumpkin in each bite, instead of it tasting like a blob of pumpkin mush.
So in a bowl combine two cups of pumpkin puree and half and half.
Pour in sugar.
Add cinnamon, nutmeg and beaten eggs.
I never put cloves in my pumpkin pie because I think they have a nasty aftertaste. But I know some people really like the clove-flavor so if you're in that group (I'll try not to be too prejudiced against you) feel free to add some.
Pour your pumpkin custard into a raw pie crust. Bake at 375 for approximately 60 minutes or until the center of the pie doesn't jiggle when the pan is lightly shaken.
Serve up with some whipped cream and savor every bite of your pumpkin pie made entirely from scratch. Just don't tell anyone how easy it is. :)
Fresh Pumpkin Pie (printable recipe)
Yields 1 pie
2 c. pumpkin puree
2/3 c. half and half
2/3 c. granulated sugar
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
3 eggs, beaten
1 raw pie crust
Preheat your oven to 375.
In a large bowl, stir together pumpkin, half and half, sugar, nutmeg, cinnamon and eggs until well combined. Pour pumpkin custard into the unbaked pie crust.
Bake in preheated oven for 55-65 minutes or until the center of the pie nolonger jiggles when the pan is shaken.
Serve with whipped cream and enjoy!