Pumpkin Pie from a Whole Pumpkin
Directions
- 1Cut the pumpkin in half and scoop out the flesh and seeds.
- 2Bake the pumpkin in the oven at 350 F (180 C) until a fork can easily pierce the pumpkin's flesh, which takes about 45 minutes.
- 3Remove the skin from the baked pumpkin.
- 4Chop the pumpkin flesh into chunks.
- 5Blend the pumpkin chunks until smooth to make a pumpkin puree.
- 6Add three eggs to a large bowl and whisk them.
- 7Add two cups of pumpkin puree, one can of coconut milk or evaporated milk, vanilla extract, brown sugar, salt, cinnamon, and pumpkin spice to the bowl.
- 8Whisk all ingredients together until smooth.
- 9Pour the pumpkin mixture into a premade pie crust, filling it approximately 80% full.
- 10Bake the pumpkin pie at 425 F (220 C) for 15 minutes, then reduce the temperature to 350 F (175 C) and bake for 50-60 minutes, until a knife inserted into the center comes out clean.
- 11Cool the pie on a wire rack for at least 2 hours or for 30 minutes before chilling it in the fridge.
- 12Serve with whipped cream.
Ingredients
- 1 pie pumpkin Pumpkin
- 3 large Eggs
- 2 cups Pumpkin puree
- 1 can Coconut milk or evaporated milk
- 1 teaspoon Vanilla extract
- 0.5 cup Light brown sugar
- 0.5 teaspoon Sea salt
- 1 teaspoon Ground cinnamon
- 1.5 teaspoons Pumpkin pie spice
- 1 premade 8 –9 inch Pie crust
Equipment
OvenBaking sheetSpoonKnifeBlenderLarge bowlWhiskPie dish
Tips
- For the crust, use a premade pie crust to save time.
- Roast pumpkin seeds with salt and pumpkin pie spice.
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