I’m blessed to work with so many organic farms in Pescadero, California who grow such beautiful winter squash that the thought of using anything out of a can is just, well, unthinkable. I don’t find that making pumpkin pie from scratch takes much more effort than making it from the can but the flavor is a million times better.
Pumpkin Pie From Scratch
Take your baking pumpkin, slice it in quarters, scoop the seeds out (reserve and toast separately), stick pumpkin wedges on a baking sheet, pop in the oven, and roast at 450?F for 20 minutes until soft while making the pie crust. That’s it, that’s all! Well of course you’ve got to mash the pumpkin and add the eggs, cream, and spices but that part’s easy.
There are many varieties of pie pumpkins out there. Sweetie Pie and Sugar Pie are my favs. I also like Durst but the flesh is a little stringier than the other two and it’s not quite as sweet so up the sugar. Blue Ballet or Blue Hubbard are incredible if you can find them and go straight to the top of the list. To cut either of the blue varieties (called ‘blue’ because their flesh is blue-ish in color) pick them up and throw them on the ground hard to split them apart ? there’s just no cutting through them with a serrated knife. It’s a great stress reliever around the holidays.
I don’t add much to the filling. No evaporated milk or condensed milk. Just cream, sugar, eggs, and spices.