Hola amigos, I have a wonderful and festive recipe to share with you today. A few days ago I posted my recipe for the acorn and oat flour pie crust that I used in this yummy pumpkin pie, you can print it out here. Today I’ll show you how I made this 100% homemade pumpkin pie.
I always start off with a whole raw pumpkin that gets roasted and turned into puree. We don’t have canned pumpkin puree or filling available here, which is a good thing because I can choose the pumpkin and also because raw pumpkins are cheaper than the canned stuff. The homemade puree freezes well so you can stock up for the month’s when pumpkin is no longer in season.
If you prefer to use canned pumpkin, feel free to do so just make sure it is pumpkin puree and not filling that you use in this recipe.
To me autumn is not complete until I’ve baked and eaten my first pumpkin pie. This year I got a late start due to a super busy schedule, but alas I’ve caught up and baked this pie.
I really enjoy the whole process of making pumpkin pie, from selecting the pumpkin to roasting it, mashing, spicing and pouring it into the pie shell. But best of all I love the smells that fill my kitchen and the extraordinary and quintessential autumn flavours that fill my mouth. I really love pumpkin pie!
This year I had to change my trusted pumpkin pie recipe in order to cut back on the sugar, grain and avoid a sugar crash. (Don’t worry I haven’t started a crazy fad diet. I’ve had to make changes in order to control some blood sugar issues.) Thankfully I was able to revamp my recipe without sacrificing any of the flavours I love so much. In fact, because of the new pie crust my pumpkin pie took on a whole other level of awesomeness — if I do say so myself. The nutty pie crust complimented the filling perfectly and hubby gave the pie a thumbs up too, all very good things.
As the title states, I used Hokaido pumpkin but you may use whichever roasting pumpkin you prefer. Alrighty let’s get to the recipe.
- 1 extra small Hokaido pumpkin with a pre-roasting weight of 700 gm or 1.5 lbs. The total weight of puree should yield 300 gm or 10.6 oz
- 300 gm or 10.6 oz homemade pumpkin puree (from above)
- 50 ml or 1.76 fl. oz of whole fat milk
- 50 ml or 1.76 fl. oz of honey
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- pinch tsp sea salt
- 2 lightly beaten medium egg, each weighing 63 gm or 2.2 oz
- Acorn and oat flour pie crust from this recipe
- If using homemade pumpkin puree, first we will need to roast the pumpkin. Preheat oven to 220c or 428 f and prepare a baking sheet. Rinse the pumpkin, cut in half and remove the seeds. Place hollowed center down and roast until fork tender. The time will depend on the size of the pumpkin you are using.
- Once pumpkin has soften through, remove form oven and allow to cool completely. Scoop out the flesh and using a stick blender process into a puree. Alternatively you can use a potato masher too. Measure out the 300 gm needed and set the leftovers aside or refrigerate or freeze to use for other recipes.
- While the pumpkin is roasting you an prepare the pie crust according to my recipe here. You will also have time to push it into the moulds, then set aside on the counter.
- Heat the oven to 220c or 428 f. Place the measured out pumpkin puree, milk, honey and all spices into a bowl. Mix until well combined then taste and adjust seasoning if desired. After tasting mix in the eggs into pumpkin mixture until they are well combined.
- Pour the pie filling into the prepared pie crust. Place the small moulds on top of a baking sheet and bake in center of oven for 15 minutes. After 15 minutes reduce heat to 175c or 350f or and bake a further 35-40 minutes or until an inserted knife or toothpick comes out clean. Allow to cool before serving.
-- This recipe makes two small pies sized 5.5 inches or 14 centimeters. Feel free to double or triple the recipe if desired.
The smells that were coming out of the oven were driving me crazy. Having to wait for the pie to cool down and the time spent photographing it were pure torture.
Don’t you just want to reach in for that slice?
I’m not ashamed to say that after this last photo I gobbled up half of my “mini” pie. It tasted every bit as good as it smelled. It was just sweet enough, nutty, fragrant and met my expectations in every way. Did I tell you how much I love pumpkin pie? I’m so happy that I’ve gotten to experiment with acorn and oat flours because they not only bring extra nutrition to the recipe, but also add so much flavours.
Now I know what this Thanksgiving Day dessert will be, these scrumptious pies…I’ll just have to triple the recipe though.;)