I could eat Pumpkin Pie any time of year. It just so happens that because pumpkins are seasonal in the fall here in the Midwest, I truly crave this exact type of pie at this exact time of the year. I love the smell of fresh pumpkin so I began to steam small pie pumpkins myself, also known as sugar pumpkins. I steamed about three already this fall. (You can find my recipe for steamed pumpkin puree here).
With the freshly steamed pumpkins I made smoothies, soups and of course, pumpkin pie. It’s healthy and nutritious and the smell of it takes me back to my youth, when I never tired of fresh pies made by nearly every single family member this time of year.
Some people say canned pumpkin is just as good as the fresh- it may be just fine, depending on how fresh the pumpkins were when they were steamed and whether or not they were grown with pesticides or other chemicals. I like to take matters into my own hands and get my own organic pumpkins and do the steaming myself- in a big tamale pot. You can use any large stock pot or Dutch oven. Have fun with it. Enjoy the smells and enjoy the flavors that reward you in the end with your very own homemade pie, with whipped cream on top, of course.
Homemade Pumpkin Spice Mix
Pumpkin Spice mixes are readily available at stores right now, but why not make a super fresh mix of your own? Use a coffee or spice grinder and grind up your own whole spices for the freshest seasoning to this very homemade pie recipe. What more could anyone ask for?
2 tablespoons ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/8 teaspoon grated nutmeg
Combine all ingredients and place in a jar with a tight-fitting lid. Remains fresh for several weeks.
Pumpkin Pie (Not From a Can)
Makes 2 pies
stand mixer with paddle and wire whisk attachments
2 pie plates
2 baking sheets
pie crust covers or aluminum foil
1 pie pumpkin (makes about 5-1/2 to 6 cups fresh pumpkin puree)
1/2 cup sugar
1 tablespoon pumpkin spice mix
1/2 teaspoon no-alcohol vanilla extract
1/2 teaspoon salt
1 can evaporated milk
2 pre-made pie pastry dough circles
- Preheat oven to 400º.
- Follow recipe directions for my steamed pumpkin puree, allowing yourself enough time to let it cool before making the pie filling. Meanwhile, defrost the pre-made pie dough but keep it cold until it’s time to use.
- To a stand mixer, add the cooled pumpkin and sugar. Mix well using the wire whisk attachment. Add the spice mix, vanilla and salt. Mix again thoroughly.
- Remove the wire whisk and change to the paddle attachment. Add the eggs and condensed mil. Mix until they are completely combined into the pumpkin.
- Prepare each of the two pie plates by rolling out the defrosted and cold dough and place in the pie dish. Crimp the edges before filling each pie with the same amounts of filling.
- Place each pie on its own baking sheet, in the center of each rack in the heated oven. Bake for 15 minutes.
- Reduce heat to 350º and bake for an additional 30 minutes, or until pies are firm in the center. Turn off heat, open the oven door and allow to cool completely.
- Cut and serve with whipped cream on top. I would say this part is optional, but I think whipped cream is obligatory!
Bismillah and Bon Appetít!