Homemade Pumpkin Pie

I have said for years that the best pumpkin pie is made with a Libby’s can. Most years I will eat any pumpkin pie, anywhere. For a very long time pumpkin pie was one of my favorite foods. I eventually burnt myself out on store bought and canned pies. This year though my desire for pie had returned…but I wanted to make it myself.

If you’ve followed along this year, you know I bought way too many pumpkins. I’ve been baking them as fast as I can. A few weeks ago I knew I was making my pumpkin soup recipe, but I didn’t want to make a huge amount. I decided to use half of the pumpkin for soup and the other half for pies. Before this year I had never baked a full pumpkin, but I am finding it far easier than you’d imagine.

For this pie you can bake, bowl, or even throw the pumpkin in a crock-pot. I prefer to bake the pumpkin in the oven so you get the natural sugars to caramelize, but it takes a rather long time. Boiling it takes about 20-30 minutes. A crock-pot will take hours…as you’d expect.

BAKING THE PUMPKIN IN THE OVEN:

If you are baking your pumpkin it is incredibly easy. Start with a medium size baking pumpkin….I use amish pie pumpkins or fairytale pumpkins. You can truly use any that you’d like. Cut a whole in the top. Remove the guts and seeds. Once cleaned you can throw in a few tablespoons of butter and dust the inside of the pumpkin with pumpkin pie spice. This is totally unnecessary, but it makes a more festive feel.

Put the pumpkin on a baking sheet. I prefer to use one with a fairly deep lip. Place in the middle rack of your oven and bake on 400 degrees for 3-4 hours. You can wrap the pumpkin in a dome of foil, but that isn’t necessary. It is totally fine for the skin to burn. You will throw that away. Bake until the pumpkin is tender. Check it every hour. The pumpkin will deflate as the water cooks out.

Once the pumpkin is tender remove from the oven and allow to cool. Once it is cool enough to touch take a large spoon and scoop out the pumpkin. There will be a decent amount of water still remaining. Drain this off.

Once your pumpkin (about two cups) is scooped out, drained, and in a large mixing bowl add: two eggs, 1 cup of brown sugar, 1/4 cup of white sugar, 1/2 teaspoon salt, 2 tablespoons pumpkin pie spice, a 12 ounce can of sweetened condensed milk, 1/2 cup heavy whipping cream, and 1 teaspoon corn starch.

This recipe will fill two store bought pie shells.

Once all ingredients are combined pour into pie shells. Place on a baking sheet and into a 400 degree oven for one hour. Loosely cover the top of pies with foil. After the hour if the pie doesn’t feel fully set reduce heat to 350 and bake in ten minute increments until the pie is firm. Be careful not to burn your crust.

Once fully baked allow to cool before serving. This will help it continue to firm.

** The sweetened condensed milk is what gives this pie such a rich and dreamy texture and taste. If you would like change up the spices. Use fresh nutmeg or ginger for a stronger and sharper taste. I use a lot of brown sugar in this recipe. I prefer the caramel flavor it provides over white sugar. My pie cracked in the pie because I cooked it at too high of a temperature. 400 is a good happy spot.

I used a gluten free crust from Whole Foods. I don’t ever do things gluten free, but the crust is a total winner.

This recipe is far easier than it sounds.