Fresh Pumpkin Pie

Fresh Pumpkin Pie Recipe - Traditional American Dessert

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Fresh Pumpkin Pie is a classic dessert that is perfect for the fall season. Made with real pumpkin and warm spices, this pie is sure to be a hit at any holiday gathering or dinner party.

History

Pumpkin pie has been a staple in American cuisine for centuries. The Pilgrims are said to have made a version of pumpkin pie by hollowing out a pumpkin, filling it with milk, honey, and spices, and baking it in the hot ashes of a fire. Over time, the recipe evolved to include a pastry crust and more refined ingredients, but the essence of the dish remains the same.

Ingredients

1 medium sugar pumpkin
1 tbsp vegetable oil
1 recipe pastry for a 9-inch single crust pie
0.5 tsp ground ginger
0.5 tsp ground cinnamon
1 tsp salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
0.5 cup milk
0.5 cup heavy whipping cream

How to prepare

Cut the pumpkin in half and remove the seeds.
Lightly oil the cut surface.
Place the cut side down on a jelly roll pan lined with foil and lightly oiled.
Bake at 325°F (165°C) until the flesh is tender when poked with a fork.
Allow the pumpkin to cool until it is just warm.
Scrape the pumpkin flesh from the peel.
Either mash the pumpkin or purée it in small batches in a blender.
In a large bowl, blend together 2 cups of pumpkin purée, spices, and salt.
Beat in the eggs, honey, milk, and cream.
Pour the filling into a pie shell.
Bake at 400°F (205°C) for 50 to 55 minutes, or until a knife inserted 1 inch from the edge of the pie comes out clean.
Allow the pie to cool on a wire rack.

Variations

For a twist on the classic recipe, try adding a splash of bourbon or rum to the filling.
Swap out the honey for maple syrup or brown sugar for a different flavor profile.
Add a crumb topping made with oats, brown sugar, and butter for a crunchy texture.

Cooking Tips & Tricks

Be sure to use a sugar or pie pumpkin for this recipe, as they have a sweeter and more flavorful flesh than carving pumpkins.

- Roasting the pumpkin before pureeing it will help to concentrate the flavors and remove excess moisture.

- For a smoother filling, strain the pumpkin puree through a fine mesh sieve before adding the other ingredients.

- To prevent the crust from getting soggy, blind bake it before adding the filling.

Serving Suggestions

Fresh Pumpkin Pie is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Roasting the pumpkin before pureeing it will help to concentrate the flavors and remove excess moisture.

- Blind baking the crust before adding the filling will help to prevent it from getting soggy.

Ingredient Substitutions

If you don't have honey, you can use maple syrup or brown sugar as a sweetener.

- For a dairy-free version, use coconut milk or almond milk in place of the milk and cream.

Make Ahead Tips

Fresh Pumpkin Pie can be made a day in advance and stored in the refrigerator. Simply reheat in the oven before serving.

Presentation Ideas

Garnish the pie with a sprinkle of cinnamon or a drizzle of caramel sauce for an elegant touch.

Pairing Recommendations

Fresh Pumpkin Pie pairs well with a hot cup of coffee or a glass of spiced cider.

Storage and Reheating Instructions

Store any leftover Fresh Pumpkin Pie in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes before serving.

Nutrition Information

Calories per serving

Each serving of Fresh Pumpkin Pie contains approximately 300 calories.

Carbohydrates

Each serving of Fresh Pumpkin Pie contains approximately 40 grams of carbohydrates.

Fats

Each serving of Fresh Pumpkin Pie contains approximately 15 grams of fat.

Proteins

Each serving of Fresh Pumpkin Pie contains approximately 5 grams of protein.

Vitamins and minerals

Fresh Pumpkin Pie is a good source of vitamin A, vitamin C, and potassium.

Alergens

Fresh Pumpkin Pie contains eggs, milk, and wheat (in the pastry crust), which may be allergens for some individuals.

Summary

Fresh Pumpkin Pie is a delicious dessert that is relatively high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Fresh Pumpkin Pie is a classic dessert that is perfect for the fall season. Made with real pumpkin and warm spices, this pie is sure to be a hit at any holiday gathering or dinner party. With a few simple ingredients and some basic cooking techniques, you can create a delicious and satisfying dessert that will impress your family and friends.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a crisp autumn day, the kind that makes you want to stay indoors and bake something warm and comforting. I had just returned from a visit to the local farmer's market, where I had picked up a beautiful, ripe pumpkin. As I rummaged through my collection of cookbooks, looking for a new way to use this seasonal ingredient, I stumbled upon a worn, yellowed piece of paper tucked between the pages of my grandmother's old recipe book.

The paper was stained and frayed at the edges, a testament to the many times it had been used. As I read through the recipe, I realized that this was no ordinary pumpkin pie. It called for fresh pumpkin, roasted until tender and pureed to a smooth consistency. The spices were carefully measured out – cinnamon, nutmeg, and cloves – to create a perfect balance of flavors. The crust was made from scratch, using butter and flour, and rolled out with care to create a flaky, golden shell.

I knew that this was a special recipe, passed down through generations of my family. My grandmother had learned it from her own mother, who had learned it from hers. As I read through the instructions, I could almost hear their voices guiding me through each step, urging me to take my time and let the flavors develop.

I set to work, roasting the pumpkin in the oven until it was soft and fragrant. The kitchen filled with the sweet, earthy scent of fall as I peeled and pureed the pumpkin, taking care to remove any stringy bits that might mar the smooth texture of the filling. I measured out the spices, inhaling their warm, spicy aroma as I sprinkled them into the bowl. The crust came together easily, the butter and flour blending into a soft, pliable dough that rolled out like silk beneath my hands.

As I assembled the pie, pouring the filling into the crust and smoothing it out with a spatula, I felt a sense of connection to my ancestors. I imagined my great-grandmother standing in her own kitchen, her hands deftly rolling out the dough, her voice soft and comforting as she taught the recipe to her daughter. I thought of my grandmother, long gone but still present in the scent of cinnamon and cloves that wafted through the air.

The pie baked slowly in the oven, the scent growing stronger with each passing minute. When it was finally done, I pulled it out, the crust golden and flaky, the filling a rich, deep orange. I let it cool on the counter, resisting the urge to cut into it right away. This was a pie to be savored, to be shared with loved ones in a moment of quiet celebration.

When my family gathered around the table that evening, the pie took center stage. As I sliced into it, the filling oozed out in a perfect, creamy consistency. The first bite was pure bliss – the sweetness of the pumpkin, the warmth of the spices, the buttery richness of the crust. My husband and children murmured their approval, their eyes closing in pleasure as they savored each mouthful.

I knew then that this recipe was more than just a list of ingredients and instructions. It was a connection to my past, a link to the women who had come before me and who had lovingly passed down their knowledge and traditions. It was a reminder of the power of food to bring people together, to create memories that would last a lifetime.

And so, as I sat at the table with my family, basking in the warm glow of the pumpkin pie and the love that surrounded us, I gave thanks for the recipe that had brought us together. I knew that I would make this pie again and again, sharing it with friends and loved ones, passing it on to my own children so that they too could experience the joy and comfort that comes from a slice of fresh pumpkin pie.