Fresh Pumpkin Pie

If you’ve never tried pumpkin pie made with fresh pumpkins, you’re in for a treat! The delicate flavor and creamy texture is absolutely worth the extra effort. The spices listed here are simply suggestions. If you love the flavor of clove, use it in place of the nutmeg. Or if you’re especially fond of ginger, go ahead and add an extra pinch.

Ingredients

1/2 recipe Classic Flaky Pie Dough
1/2 small pie pumpkin
1 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground salt
1 egg
1/2 cup milk

Instructions
  1. Roll the dough into a 12-inch round and carefully fit it into a 9-inch pie pan. Trim the excess dough and crimp the edges. Refrigerate for at lease an hour or overnight.
  2. Preheat the oven to 350°F.Line the pie crust with parchment paper and full with pie weights or beans. Bake the crust until it is golden brown on the edges. Remove the parchment and pie weights and continue baking the crust until it is just golden all over. Set aside to cool. Lower the oven temperature to 325° F.
  3. Cut the pumpkin in half and microwave it until tender, about 7 minutes depending on the size of the pumpkin. With a large spoon, scoop out the seeds and reserve them for another use. Scoop out the flesh and place it in a food processor and process until smooth. You should have about 1 cup of pumpkin purée.
  4. Add the sugar, cinnamon, nutmeg, ginger, salt, egg and milk and process to combine.
  5. Pour the pumpkin mixture into the baked pie crust and bake until the pumpkin mixture is set, about
    40 to 45 minutes. Let cool. After the pie is baked, decorate with these fun shapes.

Decorating tip: Have the kids roll out the other half of the pie dough and cut out fall shapes, such as leaves and acorns. Place the dough cut-outs on a parchment lined baking sheet, sprinkle with sugar and bake at 350°F for 10 to 15 minutes or until golden brown. Let cool. After the pie is done baking, decorate the top with these fun shapes.

Sweet Potato Pie: Substitute 1 cup of cooked, mashed sweet potato for the pumpkin.

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Willowsford Conservancy

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