Fresh Pumpkin Pie

Fresh Pumpkin Pie is a traditional American recipe for a classic pumpkin pie made with fresh pumpkin in a spiced custard base baked in a sweet shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic American version of: Fresh Pumpkin Pie.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

6–8

Rating:

Tags : Spice Recipes Milk Recipes Baking Recipes USA Recipes

Ingredients:

enough sweet shortcrust pie dough for a 22cm pie dish (about 250g)
100g light brown sugar
1/2 tsp salt
1/8 tsp ground cloves
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
350g cooked pumpkin purée (steam the pumpkin until tender, drain in a colander and mash or purée)
60ml golden syrup (or corn syrup)
2 eggs, beaten
2 tbsp melted butter
120ml evaporated milk
120ml milk
1 egg white, beaten

Method:

Add the milk to a pan and scald (heat until bubbles begin to appear at the edges) then take off the heat and set aside.

Combine the sugar, salt and spices in a bowl then add the pumpkin, syrup, eggs, butter, evaporated milk and the scalded milk. Mix to combine into a smooth batter and set aside.

Meanwhile roll out the pastry until large enough to cover the base of a deep 22cm pie dish. Trim any excess then brush the surface of the pastry with the beaten egg. Pour the pumpkin filling into the pie shell then place in an oven pre-heated to 190°C and bake for about 30 minutes, or until a knife inserted into the centre of the pie emerges cleanly.

Remove from the oven and allow to cool on a wire rack. This pie can be served warm or cold and should be accompanied with vanilla ice cream, sour cream or Greek yoghurt.