Fresh Pumpkin Pie

By Idaho Preferred Staff

For the smoothest texture, make sure your pumpkin puree is well-blended. You can use a food processor if needed.
To prevent the edges of the crust from over-browning, you can cover them with strips of foil during the last 20 minutes of baking.

Ingredients

Filling:

No-Fail Pie Crust (for single crust pie):

Prepare the Pie Crust:

In a medium bowl, mix the flour and salt. Cut in the shortening using a pastry cutter or fork until the mixture resembles coarse crumbs. Sprinkle 1 tablespoon of cold water over part of the flour mixture, gently tossing with a fork. Repeat with additional water until all the dough is evenly moistened and starts to come together.
Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes.
On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about ½ inch of overhang, and flute the edges if desired. Preheat your oven to 425°F.
Prepare the Pumpkin Filling:

In a large mixing bowl, whisk together the fresh cooked pumpkin, sugar, cinnamon, ginger, and nutmeg until well combined.
In a separate bowl, lightly beat the eggs. Add the eggs, evaporated milk, and regular milk to the pumpkin mixture and mix until smooth and creamy.
Assemble and Bake:

Pour the pumpkin filling into the prepared pie crust. Bake in the preheated oven at 425°F for 15 minutes.
Then, reduce the oven temperature to 350°F and continue baking for another 40-50 minutes, or until a knife inserted near the center comes out clean.
Remove the pie from the oven and let it cool completely on a wire rack before serving.