Thanksgiving Pumpkin Pie
This recipe is an all time family tradition. It is made from scratch and while it takes a bit longer to prepare it is worthwhile. Try it! You will need i medium or large sugar pumpkin. Pumpkin pie is an essential part of the Thanksgiving dinner, make it better from scratch!
1/2 cup packed dark brown sugar
2 tablespoons canola oil
2 tablespoons of molasses
1/2 teaspoon salt
2 teaspoons of cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons of cornstarch
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
4 cups of pumpkin pulp purée from a sugar pumpkin or from canned pumpkin purée (can also use puréed cooked butternut squash)
1 can - 14 oz. of sweetened condensed milk
1/2 cup of whipped cream
1 pie crust ( you can buy a frozen pie shell or go here for an easy recipe )
To prepare purée from scratch
Cut a medium-large sugar pumpkin in half. Scrape out the insides (reserving the pumpkins seeds to toast later) and discard the rest. Spray canola oil or other oil in bake sheet and on the pumpkin. Place the pumpkin halves cut side down on the baking sheet and bake at 350°F until a fork can easily pierce them, about 45 minutes to an hour. Remove from oven, let it cool, scoop out the pulp.
Combining ingredients for the filling:
Add the pulp from the roasted pumpkin and purée in a food processor until smooth (you should have about 4 cups). Add the condensed milk, whipped cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt, lemon zest and eggs and combine thoroughly.
Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled. For a twist serve it with a scoop of vanilla ice cream.
Let us know in the comments below how it turns out. Sign up to receive our weekly newsletter with recipes, fashion tips, travel and more!
The article “Thanksgiving pumpkin pie”, first appeared at swagandsash.com. All rights reserved. 2016
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