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The Magic of Fresh Pumpkin: Elevating Your Pumpkin Pie to the Next Level


Ingredients for fresh pumpkin pie
Ingredients for fresh pumpkin pie

Pumpkins are an iconic symbol of autumn, often evoking images of pumpkin patches, Halloween carvings, and, of course, the all-time favorite pumpkin spice lattes. While canned pumpkin puree is readily available and convenient, there's a certain magic and enhanced flavor that comes from using fresh pumpkin. If you're looking to elevate your pumpkin pie to a new level of deliciousness, consider going the extra mile with fresh pumpkin.


Why Fresh Pumpkin?


Flavor: Fresh pumpkins, especially sugar pumpkins, which are specifically grown for cooking, offer a natural sweetness and richer flavor than the canned variety.

Texture: The texture of freshly pureed pumpkin can be a bit more velvety and less watery than its canned counterpart.

Nutrition: Fresh pumpkins are packed with nutrients including vitamin A, potassium, and antioxidants.


Choosing the Right Pumpkin


When making pumpkin pie, not just any pumpkin will do. Look for sugar pumpkins or pie pumpkins, which are smaller and rounder than the giant pumpkins you might find at a pumpkin patch. These pumpkins have a sweeter, less fibrous flesh, making them perfect for pies.


The Recipe


Sure, there's a bit more effort involved in using fresh pumpkin, but the result is absolutely worth it.

Here’s a recipe for a sumptuous homemade pumpkin pie with fresh pumpkin as its star:


Ingredients:


For the pie crust:

- 1 1/4 cups all-purpose flour

- 1/2 teaspoon salt

- 1/2 cup (1 stick) cold unsalted butter, cubed

- 3-4 tablespoons ice water


For the pumpkin filling:

- 2 cups fresh pumpkin puree (from a small sugar pumpkin)

- 3/4 cup granulated sugar

- 1 teaspoon ground cinnamon ( or substitute doTERRA Cinnamon Bark or Cassia)

- 1/2 teaspoon ground ginger (or substitute doTERRA Ginger)

- 1/4 teaspoon ground cloves (or substitute doTERRA Clove)

- 1/2 teaspoon salt

- 2 large eggs

- 1 1/2 cups evaporated milk or heavy cream


Instructions:


1. Prepare the Pumpkin Puree:


- Preheat your oven to 350°F

- Cut a small sugar pumpkin in half and scoop out the seeds and stringy flesh.

- Place the pumpkin halves, cut side down, on a baking sheet lined with parchment paper.

- Roast in the preheated oven for about 45-60 minutes or until the pumpkin flesh is tender when pierced with a fork.

- Allow the roasted pumpkin to cool, then scoop out the flesh and puree it in a blender or food processor until smooth. You should have about 2 cups of fresh pumpkin puree.


2. Prepare the Pie Crust:


- In a large bowl, combine the flour and salt.

- Add the cold cubed butter and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.

- Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together.

- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.


3. Roll Out the Pie Crust:


- Preheat your oven to 425°F.

- On a floured surface, roll out the pie crust to fit a 9-inch pie pan. Place the rolled-out dough into the pie pan and trim any excess overhang.


4. Prepare the Pumpkin Filling:


- In a large bowl, combine the fresh pumpkin puree, granulated sugar, cinnamon, ginger, cloves, and salt. Mix until well combined.

- Beat in the eggs until the mixture is smooth.

- Gradually add the evaporated milk or heavy cream and mix until everything is well incorporated.


5. Assemble and Bake:


- Pour the pumpkin filling into the prepared pie crust.

- Place the pie in the preheated oven and bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F.

- Continue baking for an additional 40-50 minutes, or until the pie is set and a knife inserted into the center comes out clean.

- Remove the pie from the oven and let it cool completely on a wire rack.

- Once cooled, refrigerate for a few hours or overnight to allow the flavors to meld.


6. Serve:


- Serve your homemade fresh pumpkin pie with a dollop of whipped cream and a sprinkle of cinnamon, if desired.


Enjoy your delicious homemade pumpkin pie made from scratch with fresh pumpkin!



Making pumpkin pie from scratch using fresh pumpkin might seem daunting at first, but once you taste the difference, it's hard to go back to the canned stuff. The rich, authentic flavor and velvety texture make every extra step worthwhile. So, this autumn, as the leaves change colors and the air gets crisp, challenge yourself in the kitchen and make a pie that your family and friends will remember for years to come. Happy baking! 🎃🥧

Freshly Baked Pumpkin pie slice
Freshly Baked Pumpkin pie slice

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