Pumpkin Pie is one of my favorites, I make quite a few every fall. However, recently I had been wanting to make one with home cooked pumpkin instead of just using the usual canned pumpkin. I was a little concerned about how it would come out, seeing as I have been eating canned pumpkin pies my entire life and I think a lot of my love for pumpkin pie comes from the nostalgic effects it seems to have. However, I loved how this came out! The color was a little different (more of a light brown than a bright orange) but the taste and texture were amazing! It tasted so much fresher and was silky and smooth. I absolutely loved it! I may never go back to baking with canned pumpkin!
2 cups pureed home cooked pumpkin (usually about 1 sugar pumpkin's worth)
1 9 inch single pie crust (see recipe below)
1 cup packed light brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1/2 cup evaporated milk
1 cup heavy cream
To Prepare Single Pie Crust:
1 1/4 c. flour
3/4 tsp. salt
1/4 c. cold milk
1/3 c. oil
In a bowl, mix flour and salt. Pour milk and oil in same cup. Add all at once. Stir with spoon until all moist. Divide dough in half. Place half of dough on waxed paper. Dampen counter top with cloth. Place wax paper over damp spot. Place another sheet of wax paper over top and roll to thickness for 1 crust. Flip on pie plate; remove wax paper. Repeat for second crust.
In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, evaporated milk and cream. Stir well after each addition.
Pour mixture into unbaked pie crust. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.