🥧 Pumpkin Pie Recipe
🕓 Prep Time: 1 hour
🕓 Cook Time: 4 hours
🕓 Total Time: 5 hours
🥄 Servings: 2 Pies
Description:
Indulge in the rich flavors of this homemade Pumpkin Pie recipe, crafted with love and perfected over the years. Created in 2000, this recipe has been a hit among family, friends, and even colleagues at work. While it requires a bit of time and effort, the delightful taste of this pumpkin pie makes every minute worth it.
Ingredients:
- 8-12 pounds pumpkin
- 1 egg
- 2 cups light brown sugar
- 1 cup golden brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 cups evaporated milk
- 1 tablespoon butter
- 6 tablespoons margarine
- 3/4 cup granulated sugar
Instructions:
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Prepare the Pumpkin: Heat your oven to 350°F. Cut the top and bottom off the pumpkin, leaving about 1 ½ to 2 inches from each end. Slice the pumpkin into 2-3 inch strips and remove the seeds and a thin layer of inner flesh. Place aluminum foil on a baking sheet, lightly oil or spray it, then lay the pumpkin strips on it, seasoning the flesh side with a dash of salt and a pinch of sugar. Bake for 30-40 minutes, or until a fork inserted goes halfway through. Allow to cool for 5-7 minutes, then cut into 1×1 inch cubes, removing the skin.
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Cook the Pumpkin: In a 5-quart cooking pot, melt the butter or margarine and add 1 teaspoon of spice and sugar. Add the pumpkin cubes and cook covered on medium-high heat for 15-20 minutes, stirring occasionally to prevent burning. Aim to lightly brown about half of the cubes on one side. Transfer the cubes back to the baking sheet and return to the oven at 350°F for 30-35 minutes, or until all cubes are a darker, more orange color.
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Mash the Pumpkin: Place half of the cooked cubes in a large mixing bowl and mash them into a smooth paste using a handheld potato masher or mixer. Add the remaining cubes and continue mashing. For easier mashing, you can use two bowls.
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Prepare the Filling: In a separate bowl, mix together the eggs and brown sugar until smooth. Add spices and salt, mixing well. Then, gradually add the flour and evaporated milk in 3 stages, whisking until frothy. Some brown sugar may settle at the bottom, but that’s fine as it will be mixed later.
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Combine and Bake: Add the liquid mixture to the pumpkin mash, half a cup at a time, ensuring thorough mixing before adding more. Once smooth, pour the mixture into pie shells and bake at 450°F for 15 minutes. Reduce the oven temperature to 350°F and continue baking for 40-55 minutes, or until a toothpick inserted into the middle comes out clean. To prevent burning, place foil around the edges of the pie crust during the last 20 minutes of baking.
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Cool and Serve: Allow the pies to cool at room temperature for about 4-5 hours, then refrigerate overnight for the best flavor. Slice and serve chilled, and savor every delicious bite of this homemade Pumpkin Pie!
Indulge in the warmth and aroma of freshly baked pumpkin pie, perfect for any occasion from holiday gatherings to cozy weeknight desserts. Treat yourself and your loved ones to this delightful culinary creation that’s sure to become a favorite for years to come. 🎃🥧
