It is very easy and convenient to buy pumpkin purée, add some spices, throw it into a pie crust, and call it a day.
However, it is also easy to make homemade pumpkin pie. Don’t be intimidated! Plus, if you’re like my family, you have a whole bunch of sugar pumpkins around just waiting to rot. Let’s cut down on waste together and make pumpkin pie this year from scratch.
I am going to write out the directions, and also post a video. The video also goes into how to make pie crust and whipped cream. Enjoy!
Ingredients for Pumpkin Pie
- 2 sugar pumpkins, halved and seeded
- olive oil
- 1 1/2 c. half and half
- 2 eggs
- 3/4 c. white sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 1/4 tsp ground ginger
- 1 tbs honey
Preheat the oven to 400°.
Cut off the tops and bottoms of the sugar pumpkins and then halve them. Scoop out the seeds and discard the scraps. Line a cookie sheet with parchment paper. Rub some olive oil all over the pumpkins. (I used about 2 tbs all together.) Once oiled, place the pumpkins down on the parchment paper and poke the skin of each pumpkin with a fork. Place in the oven for about 45 minutes, or until very tender.
Raise the heat of the oven to 425°.
Once tender, take the pumpkins out of the oven and peel the skin off. Place the pumpkin into a blender and blend until smooth.
Place 2 c. of the pumpkin purée into a bowl. To the purée add the half and half, eggs, and sugar. Whisk these ingredients together until smooth. Add all your spices and honey. Whisk again until smooth.
Add the mixture to a pie crust and bake for about 45 minutes to one hour, or until set. Top with whipped cream and enjoy!