3.333335
6 ratings

Pumpkin Pie, All the Way From Scratch

Put down that can of pumpkin puree and make your own instead!
Jacqui Wedewer/The Daily Meal

Making your own pumpkin puree is so easy and makes this pumpkin pie even more delicious!

Ingredients

For the pumpkin puree:

  • 1 sugar pumpkin

For the pumpkin pie:

  • 1 1/4 Cup pumpkin puree
  • 2 large eggs
  • 1/3 Cup granulated sugar
  • 1/3 Cup light brown sugar
  • 1/2 Teaspoon salt
  • 1/8 Teaspoon ground cinnamon
  • 1/8 Teaspoon nutmeg, freshly grated
  • 1/8 Teaspoon ground ginger
  • 1 Cup half-and-half
  • One 9-inch pie crust, blind-baked at 400 F for 10 minutes

Directions

For the pumpkin puree:

Preheat the oven to 400 F.

Cut the pumpkin in half and remove the seeds.

Lay the pumpkin cut side down on a baking tray lined with parchment.

Bake for about an hour, until the pumpkin is extremely tender and a knife can easily cut into it.

Once the pumpkin is out of the oven, let it cool for a few minutes before scooping out the flesh with a spoon and blending it in a food processor until smooth.

For the pumpkin pie:

Preheat the oven to 375 F.

In a large bowl, mix together the pumpkin puree, eggs, sugars, salt, cinnamon, nutmeg, ginger and half-and-half until smooth.

Pour mixture into the partially baked crust and bake for 35–45 minutes.

Serve warm or cold with some freshly whipped cream!

Nutritional Facts
Servings8
Calories Per Serving301
Total Fat12g19%
Sugar22gN/A
Saturated5g27%
Cholesterol58mg19%
Protein6g11%
Carbs45g15%
Vitamin A1130µg100%
Vitamin B120.2µg8.8%
Vitamin B60.2mg13.5%
Vitamin C18mg20%
Vitamin D0.3µg2.1%
Vitamin E3mg17%
Vitamin K9µg7%
Calcium96mg10%
Fiber3g10%
Folate (food)43µgN/A
Folate equivalent (total)51µg13%
Folic acid5µgN/A
Iron3mg14%
Magnesium38mg9%
Monounsaturated4gN/A
Niacin (B3)2mg10%
Phosphorus161mg23%
Polyunsaturated1gN/A
Potassium790mg17%
Riboflavin (B2)0.3mg26.3%
Sodium298mg12%
Sugars, added14gN/A
Thiamin (B1)0.1mg11.3%
Zinc1mg9%