Pumpkin Sugar Pie (From a Fresh Pie Pumpkin)
270kcal
Ingredients
For the fresh pumpkin puree
- 1 sugar pie pumpkin 3 to 4 lb (1.4 to 1.8 kg)
For the pie
- 1 9-inch deep-dish pie crust store-bought or homemade, unbaked
- 2 cups fresh pumpkin puree 450 g, drained
- 3/4 cup packed light brown sugar 160 g
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp fine salt
- 2 large eggs room temperature
- 1 large egg yolk
- 1 (12 oz / 354 ml) can evaporated milk
- 1 tsp vanilla extract
Equipment
- 9-inch deep-dish pie plate
- Rimmed baking sheet
- Food processor
- Fine mesh strainer
- Instant-read thermometer
Method
Make the puree
- Heat the oven to 400°F (200°C). Cut off the stem, halve the pumpkin top to bottom, and scoop out the seeds and strings.
- Place the halves cut side down on a parchment-lined baking sheet and roast 40 to 50 minutes, until a knife slides easily through the skin.
- Cool slightly, scoop out the flesh, and blend in a food processor until completely smooth.
- Transfer to a fine-mesh strainer set over a bowl and drain at least 1 hour. Measure 2 cups for the pie.
Make the pie
- Fit the crust into a 9-inch deep-dish pie plate, crimp the edge, and chill 15 minutes. Heat the oven to 425°F (220°C).
- Whisk the pumpkin puree, brown sugar, spices and salt in a large bowl. Whisk in the eggs and yolk, then the evaporated milk and vanilla until smooth.
- Set the pie plate on a rimmed baking sheet and pour in the filling.
- Bake 15 minutes at 425°F, then lower the oven to 350°F (175°C) and bake 45 to 55 minutes more, until the edges are set, the center jiggles slightly, and the center reads about 175°F (80°C).
- Cool on a wire rack at least 2 hours, then refrigerate until serving.
Notes
Draining the fresh puree for at least 1 hour is essential. Undrained puree makes a weepy, soft pie.
A 3 to 4 lb sugar pumpkin gives about 2 1/2 to 3 cups of drained puree. Use 1 (15 oz) can of pumpkin puree instead if you like, no draining needed.
Cover the crust edge with foil if it browns too fast.
Refrigerate within 2 hours of cooling; keeps 3 to 4 days. Freeze up to 2 months, wrapped well.
Total time includes roasting, draining and cooling. Nutrition is an estimate.