Pumpkin Pie

Enjoy homemade pumpkin pie to complete your Thanksgiving holiday made with fresh pumpkin, pumpkin pie spice and topped with whipped cream.

Prep: 30 minutes plus cooling and chilling   Roast/Bake: 1 hour 40 minutes   Serves: 8

INGREDIENTS

  • 1 pie pumpkin, cut in half through stem (about 2.5 pounds)
  • 2 large eggs
  • ¾ cup half-and-half
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • ½ cup packed light brown sugar
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 9-inch frozen unbaked deep-dish pie crust
  • Whipped cream, pecans and ground cinnamon for garnish (optional)

DIRECTIONS

  1. Preheat oven to 400°; line rimmed baking pan with parchment paper. With large spoon, scoop out seeds and fibers from pumpkin; place pumpkin, cut side down, on prepared pan and roast 30 minutes or until pumpkin is easily pierced with a knife in several places. Cool 20 minutes. Using the pumpkin stem, pull skin away from flesh and discard; transfer flesh to plate and cool 15 minutes. Transfer pumpkin to food processor; purée pumpkin 1 minute or until smooth, scraping down bowl occasionally. Makes about 2 cups.
  2. Place large rimmed baking pan in oven; preheat oven to 350°.
  3. In large bowl, whisk eggs; add half-and-half, butter, vanilla extract and 1¾ cups pumpkin purée. Whisk in sugar, pumpkin pie spice and salt; pour into pie crust.
  4. Carefully place filled pie crust onto preheated rimmed baking pan; shield pie crust edges with foil strips or pie crust shield to prevent overbrowning, if desired. Bake pie 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool pie completely on wire rack; cover and refrigerate at least 2 hours or up to overnight before serving.

Approximate nutritional values per serving: 264 Calories, 15g Fat (8g Saturated), 70mg Cholesterol, 192mg Sodium, 31g Carbohydrates, 1g Fiber, 4g Protein

Chef Tips

For a unique twist, fold 2 tablespoons finely chopped crystallized ginger into the pie filling before pouring into the pie crust.

Serve pie topped with whipped cream and/or pecans.

Use any remaining pumpkin purée in pancake, waffle, cookie or muffin batter, pumpkin soup or pasta sauce.