Pumpkin Pie, All the Way From Scratch
Prep Time:
15 minutes
Cook Time:
1 hour, 45 minutes
Servings:
Ingredients
  • 1 sugar pumpkin
  • 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
  1. Preheat the oven to 400 F.
  2. Cut the pumpkin in half and remove the seeds.
  3. Lay the pumpkin cut side down on a baking tray lined with parchment.
  4. Bake for about an hour, until the pumpkin is extremely tender and a knife can easily cut into it.
  5. 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.
  6. Preheat the oven to 375 F.
  7. In a large bowl, mix together the pumpkin puree, eggs, sugars, salt, cinnamon, nutmeg, ginger and half-and-half until smooth.
  8. Pour mixture into the partially baked crust and bake for 35–45 minutes.
  9. Serve warm or cold with some freshly whipped cream!