Fresh Pumpkin Pie

Updated at: Sat, 30 Nov 2024 22:06:20 GMT

Step 1

Prepare pumpkin purée, beginning either early morning on the same day (you can use it fresh, right in the same food processor!), or reserved from a previous day.

Step 2

Right in the food processor, slightly beat the eggs. (An electric mixer works fine as well, just take care to beat well in order to make the batter very smooth!)

Step 3

Add pumpkin purée, and mix well.

Step 4

In a small bowl, combine brown sugar, flour, and pumpkin pie spice until well-blended.

Step 5

Add the sugar-spice mixture to the food processor one-half at a time, mixing well.

Step 6

Gradually stir in the evaporated milk.

Step 7

Pour mixture into the unbaked pie crust. Cover the edges with a pie shield or strip of aluminum foil, to prevent over-browning.

Step 8

Bake for 10 minutes at 425°, then reduce the oven temperature to 350°. Bake an additional 40 minutes, then remove the pie crust shield. Continue baking for 10 minutes, or until a toothpick inserted near the center comes out clean.

Step 9

Cool the pie to room temperature; refrigerate overnight for best flavor.

Step 10

Serve with whipped cream, if desired.

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