Since I am a pumpkin farmer’s wife, I just have to bake pumpkin pie with a real pumpkin this time of year! If you have never attempted a pumpkin pie from fresh pumpkin, give this recipe for Farmer’s Pumpkin Pie a try. It is really pretty simple and the pie will be packed with so much more flavor than if you choose canned pumpkin. I prefer to use the small, pie-size pumpkin because the flesh is denser than a jack-o-lantern size (which equates to more flavor, less liquid in your pie). However, if you ask experienced pie bakers, many of them use other varieties of squash and it is quite interesting to hear what varieties different bakers prefer!
I usually bake my pumpkin the day before I bake the pie. I start by lining a sheet pan with parchment paper, add a little water and bake for about an hour and a half. If you are baking your pie the next day like me, simply scrape the pulp from the skin of the pumpkin and store it in an airtight container in the refrigerator for up 3 days. Bring pulp to room temperature before starting the pie mixture.
The pie mixture is really just a dump and blend step. I use an immersion blender to puree the mixture to a smooth consistency. As for the crust, I find it hard to beat our bakery’s pie shell made from good ole-fashion lard! Grandma B. insists lard makes the best crust so I am paying tribute to her here.
After the batter is mixed, pour it in the shell and bake until firm. If you like a delicious topping with your pumpkin pie, nothing beats home-made whip cream with a couple sprinkles of sugar before beating. I also love pumpkin pie with a side a Eckert’s Frozen Custard.
I hope your family will enjoy fresh-baked, Farmer’s Pumpkin Pie this holiday season, Angie
- 1 Pie pumpkin, about 5-pounds, washed with stem removed
- 1/2 cup water
To Prepare the Pumpkin Pulp
Preheat oven to 350-degrees F. Cut pumpkin in half. Use a large metal spoon or a canning jar lid to remove the seeds and pumpkin membrane. Place each pumpkin half cut side down on a parchment-lined baking dish or sheet pan with sides. Add about ½ cup water; enough to cover the bottom of the dish and come up the sides about ½-inch (add more water if necessary).
Bake pumpkin about 1 ½ hours or until the pumpkin is VERY SOFT when a knife tip is inserted into the peel. The pumpkin will sometime ‘collapse’ when it is soft enough. Remove baked pumpkin from oven. With a large spatula move the hot pumpkin halves to a heat-proof plate to cool slightly, about 15 to 20 minutes. Note: This step is to get the cooked pumpkin out of the hot water while the pumpkin cools.
When cool enough, use your fingers peel off the pumpkin skin and discard skin. The pumpkin pulp can now be used for cooking and baking. Makes about 4 ½ cups.
Ingredients for the Pie
- 3 large eggs, slightly beaten with fork
- 1 1/2 cup plain pumpkin puree, packed-well
- 1/3 cup + 1 Tbs. brown sugar
- ½ tsp. ground nutmeg
- 3/4 tsp. ground cinnamon
- Pinch of ground cloves
- 1/2 tsp. table salt
- ½ cup heavy cream
- ½ cup milk
- 1 Eckert’s Frozen Pie Shell (9 inch)
Instructions for the Pie
Preheat oven to 350°F. In a medium bowl, mix all ingredients except pie shell. Transfer mixture to a blender or use an immersion blender to even out the texture of the mixture. Pour mixture into the pie shell and bake on a sheet pan for 50 minutes or until center is set. Cool for at least 45 minutes before serving.