Homemade pumpkin pie!

Previously, I wrote about how to make your own roasted pumpkin puree. Today, I’m going to show you how to use that puree for a great pumpkin pie.
I used to buy the can of pumpkin in the grocery store and follow the directions on the back. Then I learned that the pumpkin in the can wasn’t really pumpkin.
Really!
PumpkinsYou see, the USDA considers all winter squash as pumpkin. What’s really in those cans is typically blue hubbard squash, but can be any variety (or several varieties) of winter squash.
I felt betrayed!
That’s when I learned to roast and puree my own pumpkin.
I felt like a super hero…but then I had to come up with a new pie recipe.
I went on an internet search to try and find the best pumpkin pie recipe. I’ve learned that I don’t have to follow a rigid recipe and that it is okay to “cherry pick” your recipes to come up with one that works for you.
This is the recipe I came up with. (Feel free to tweak to your hearts content.)

 

Homemade pumpkin pie!
Author: 
Recipe type: Dessert
 
Previously, I wrote about how to make your own roasted pumpkin puree. Today, I’m going to show you how to use that puree for a great pumpkin pie. I used to buy the can of pumpkin in the grocery store and follow the directions on the back. Then I learned that the pumpkin in the can wasn’t really pumpkin. Really!
Ingredients
  • PIE FILLING INGREDIENTS:
  • 1 cup sugar
  • 1 tablespoon flour
  • ½ teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 3 large eggs
  • 1-1/2 cups roasted pumpkin puree (Here’s how to make your own pumpkin puree.)
  • 1 cup of fresh raw goat (If you don’t have raw goat milk, you can use light cream)
  • 9-inch pie shell, unbaked (recipe follows)
  • INSTRUCTIONS
  • Mix first 6 ingredients together. Beat in eggs. Stir in pumpkin and Milk.
  • Place pie pan lined with pastry crust on an aluminum foil lined baking sheet and put on the preheated oven rack.
  • Carefully, pour filling into shell. Slide rack slowly into oven.
  • Bake in a 400°F oven for 50 minutes, or until knife is clean after inserting in center of pie. Cool completely before serving.
  • FLAKY PIE CRUST INGREDIENTS:
  • 2 cups flour
  • 1 teaspoon salt
  • ⅔ cup shortening
  • 2 tablespoons butter, melted
  • 5-6 tablespoons cold water
Instructions
  1. INSTRUCTIONS FOR PIE FILLING
  2. Mix first 6 ingredients together. Beat in eggs. Stir in pumpkin and Milk.
  3. Place pie pan lined with pastry crust on an aluminum foil lined baking sheet and put on the preheated oven rack.
  4. Carefully, pour filling into shell. Slide rack slowly into oven.
  5. Bake in a 400°F oven for 50 minutes, or until knife is clean after inserting in center of pie. Cool completely before serving.
  6. INSTRUCTIONS FOR CRUST
  7. Pie crust: Mix flour and salt. Cut in shortening and butter until mixture is like coarse crumbs. Add water, mixing with fork. Form into ball and chill. Roll out to form 2 crusts. Makes enough for a double-crust pie or 2 single crust pies.