This week, I realized to my dismay that I still hadn’t carved my pumpkins for Halloween. Not wanting to be late to the party, nor so early to the next, I decided to turn my pumpkins into the next best thing. Good ol' pumpkin pie.
This pumpkin pie isn’t anything extreme but boy it sure is a great tasting pie. Light, silky smooth, and full of flavor is the best way I can describe it! If you don’t want to use fresh pumpkin you sure can swap out for the canned variety as well.
So give this pie a try!
“The perfectly necessary and always delicious dessert to end Thanksgiving dinner or any meal for that matter.”
Prep Time: 30 minutes Total Time: 1 hour Servings: 12 slices
1. Cut your pumpkin in half, then clean out the seeds and stringy innards.
2. Roast at 425°F until completely soft.
3. Scoop out the flesh and puree until smooth. Add water until pumpkin begins to blend.
4. Transfer to a mixing bowl and add the dry ingredients.
5. Beat together the eggs, milk, and cream. Add to the pumpkin puree. Stir to combined.
6. Fill a par-baked pie crust and bake at 300°F for 45 minutes or until it no longer jiggles.
7. Allow pie to cool completely before slicing and serving.
*Substitute carrots for pumpkin to get an exciting twist!
*Using fresh pumpkin will result in a lighter shade of the classically orange pie.
Nutrition Information %Daily Value
Serving Size: 1 Serving *Based on a 2000 calorie diet
Calories: 153 Added Sugars: 12g Vitamin A 42%
Total Fat: 9g Vitamin B6 4%
Saturated Fat: 5g Vitamin B12 8%
Cholesterol: 56mg Vitamin C 2%
Sodium: 180mg Vitamin D 4%
Potassium: 128mg Iron 9%
Total Carbohydrates: 17g Calcium 5%
Dietary Fiber: 1g Riboflavin 9%
Protein: 2g Folate 2%