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OK, so you might have heard that it’s almost Thanksgiving. Well, that’s true. You might also be looking around for the best possible pumpkin pie recipe you can find. If that’s you then look no further.
(My mom calls this recipe ‘Cloud on the Pie’ because of the way it looks lol!)
Pumpkin pie is great because of the most beautiful and timely orange gourd that is abundant and parts of the world during this season. There are several ways you can achieve pumpkin pie I’m going to tell you one, but I will let you know about two others.
One way that I’m not going to get into right now, is to start with an actual pumpkin. If you’re like me and you live in a part of the world where pumpkins are not as prevalent then, you might have to settle for some freshly canned pumpkin for this perfect pumpkin pie. However if they’re still selling pumpkins in the stores in the especially in the produce aisles then this first method is for you.
Pumpkin Selection
You must select a sugar pumpkin. Not too large not too small but just right. How will you find out if the sugar pumpkin that you have is just right? Hold up your hands in front of it make 2 seas one with your right hand and one with your left hand now place the tips of your fingers together and the tips of your thumbs together you should now be holding a somewhat wiggly circle that size is the perfect size for sugar pumpkin.
Unless of course you are a man over 6 feet tall.
Because if you are a man over 6 feet tall you will naturally have much larger hands the sugar pumpkin you use will make far too much pumpkin for the number of pies that I’m going to be giving in this recipe. Sugar pumpkins are the best to use for this recipe because they have a natural sweetness to them
If you were to use a carving pumpkin you would have a large amount of pumpkin however they’re not necessarily the best for cooking with. Not that sweet and the texture of their flesh might be a bit too tough but pumpkin is what we need so you’re free to use whatever pumpkin do you’d like.
I do believe that you can use any kind of pumpkin for this perfect pumpkin pie, but traditionally it’s the orange one but if you got yourself a lovely Queensland blue one go for it (it will still be orange, though lol). Next slide if you have a pumpkin start by cutting it in half and steaming it steam it for about 20 minutes until the skin peels or slides off from the gourd-y flesh.
You now have fresh pumpkin that you may puree for the recipe.
However, if you are unable to acquire said pumpkin one can of pumpkin puree should do it I should be about 400 grams or around 2 cups of pumpkin.
That’s about 16 or 15 ounces of pumpkin in a can.
You’re also free to use pumpkin spice from your favorite pumpkin spice provider if you would like, I won’t tell anyone.
The pumpkin pie is all about what you’d like I’m going to list some ingredients here below but outside of the eggs sugar evaporated milk and pie shell which you can find by tickling the link to our perfect pie crust recipe here, you’re free to season the pumpkin pie much as you like. That is our second special method.
For our base recipe the ingredients are as follows…
Ingredients
~15-16 oz, (about 2 cups) of steamed and smooth pumpkin
1 12 oz can of evaporated milk
1 cup sugar
½ tsp and 1 pinch salt
1 tsp ground (freshly if you can) cinnamon
1 tsp ginger
½ tsp ground (freshly, if you can) clove
½ tsp allspice
A pinch of black pepper
1 unbaked 9-inch deep dish pie shell
2 large eggs
Procedure:
Heat the oven to 425 degrees F.
While you wait, grind the seasonings if needed and add to the sugar, mix well to evenly coat and distribute.
Beat eggs, then add pumpkin and mix in. Once well blended, add in seasoned sugar, finish by thoroughly combining with can of milk.
Carefully pour into pie shell.
Bake for 15 ish minutes at 425 before lowering the temperature to 350-360 degrees depending on your oven. Bake for 30-45 minutes until center is no longer wiggly.
This next step is crucial… let the pie COOL before topping with whipped cream (recipe here)!
If not, then your ‘Cloud on the Pie’ will look like it’s raining milk (haha!).
That’s all for now, enjoy, and stay Blessed!
Made this recipe? Add a photo in the comments, we love to hear from you!
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