Pumpkin Pie From Scratch Recipe

Directions:

1. Mix the pie crust dough and chill in the refrigerator while you make the rest of the recipe.
2. Wash the exterior of the pumpkin in cool or warm water, no soap.
3. Cut the pumpkin in half. A serrated knife and a sawing motion works best.
4. Scoop out the seeds and scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. A heavy ice cream scoop works great.
5. SAVE THE SEEDS. The seeds can be used either to plant pumpkins next year, or roasted to eat this year.
6. Steam the pumpkin for about 30 minutes or until soft.
7. Let cool then scoop out the cooked pumpkin meat out of the skin.
8. Puree the pumpkin. Let stand for a 1/2 hour to drain off any water. I process the pumpkin through a potato ricer then blend with a stick immersion blender to get a silky puree.
9. Mix sugar through salt.
10. Blend in eggs one at a time mixing well.
11. Add 3 cups pumpkin puree, vanilla, and condensed milk; mixing well after each addition.
12. This is a light and fluffy pie. If you want a little more dense pie, use only 3 eggs and 1 can of condensed milk.
13. Preheat the oven to 425℉ while you roll out and fit the pie crust into the pie plate.
14. Pour filling into pie crust up to 1/4 inch from the top. You will have extra filling using a 9” pie plate. Save it for another use or make custard cups of crustless pie. Think I will use some of the remainder as a liquid substitute for pancakes in the morning.
15. Cover pie crust edge with an aluminum ring to keep the crust from burning.
16. Bake at 425℉ for 15 minutes. Turn down to 350℉ and bake for an additional 60 minutes, until a clean knife inserted into the middle comes out clean.