Pumpkin Pie (from scratch)

September 24, 2013

Making a pumpkin pie from a fresh pumpkin isn't as hard as one would think! It comes out just as delicious as a pumpkin pie from canned pumpkin.

1 9" pie crust:
1 cup flour
1/2 cup shortening
1/4 teaspoon salt
3 tablespoons water

Pumpkin Filling:
2 cups fresh pumpkin puree
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon salt
2 eggs + 1 egg yolk
1 1/2 cups heavy cream
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoons ground cloves

Preheat oven to 425 To prepare the pie crust mix the flour and shortening together with a fork. Add the water 1 tablespoon at a time until it is moistened and forms a ball. Flatten the ball on a lightly...
See the full directions on my site

Nutritions

Calories
3342

Sodium
2354mg
98% DV

Fat
216g
333% DV

Protein
34g
69% DV

Carbs
272g
92% DV

Fiber
18g
73% DV