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Pumpkin Pie with Homemade Pumpkin Puree

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6-8


2 cups pumpkin puree, any extra reserved for another use

1 cup heavy cream

1/2 cup whole milk

2 large eggs

3/4 cup packed light brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

pinch ground cloves

1/4 teaspoon salt

Adapted From:

Just like the pilgrims' used make! Make sure you cool the pumpkin puree before using. Serve with whipped cream.

Make pumpkin pie pureePreheat oven to 400F. Cut the pumpkin in half. Scoop out the seeds and stringy bits. Place the halves face down on a baking sheet. Bake until soft, about 30-90 minutes, depending on how thick the pumpkin is. Scoop the flesh from the pumpkin and mash with fork. Let cool. Put aside 2 cups for the pie and reserve the rest for another use.

Make Pie

Reduce oven temperature to 375F.

 Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell. Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely.