Simple Pumpkin Pie (from scratch)

• porciones: one 9" pie, serves 8
• tiempo activo: 20 minutes
• tiempo total: 3 hours

Ingredientes

9” Pie Crust (store-bought or homemade, whatever you prefer)

1 medium sized sugar / pie pumpkin (yields about 2½ cups of pumpkin puree)

¾ cup heavy cream

¾ cup granulated sugar (adjust sugar levels to your preference)

¼ cup brown sugar

2 whole eggs

2 additional egg yolks

1 tsp cinnamon (adjust spices to preference)

½ tsp ginger

¼ tsp nutmeg

⅛ tsp ground cloves

⅛ tsp allspice

Pinch of kosher salt

Instrucciones

Preheat the oven to 350 F and line a baking sheet with aluminum foil. Cut the sugar pumpkin in half widthwise and scoop out all of the pulp and seeds (can also roast the cleaned off seeds at 350 F for a snack). Place the pumpkin face-down on the baking sheet and bake for ~45 minutes, or until the flesh is tender enough to scoop out.

Remove the pumpkin from the oven and let it cool until you can handle it with your hands. Scoop out all of the pumpkin flesh into a blender, and mix on high speed until the mixture is smooth. This should yield about 2½ cups of puree once you’re finished. (Freeze any leftovers and use them for another recipe).

Preheat the oven to 425 F and get the pie crust ready. In a large bowl, combine the two sugars and whisk until well blended. Add the whole eggs and egg yolks and whisk vigorously until the batter is smooth. Add in the rest of the ingredients, including the pumpkin puree, and whisk until just combined.

Pour the batter into the prepared pie crust and put it into the oven. Bake for 25 minutes at 425 F, then drop the heat to 375 F and bake for an additional 40 minutes, or until the edges of the pie just begin to brown.

Remove from the oven and let the pie cool completely before serving. Serve with whipped cream and enjoy!

Notas

A standard American dessert frequently served for dessert during winter holidays like Thanksgiving and Christmas. This recipe is made from scratch using a whole sugar pumpkin, which is a great way to repurpose a previously decorative pumpkin. As listed, this recipe is on the richer side with heavy cream and extra egg yolks. The sugar listed makes a quite sweet cake, so I recommend adjusting the sweetness to your preference. Serve with whipped cream.