Happy Turkey Day everyone!!!! Hope that you get to share this weekend with family and friends as you enjoy a delicious thanksgiving dinner. ?
This year my sister decided to host T-Day and I was enlisted to bring a pie so I decided to make my very own Pumpkin Pie using – drumroll please – an actual PUMPKIN!! Who would of thunk-it?
I skipped the can route and went straight to the patch to fetch me a winner!! 
Now for your pumpkin pie, you don’t want a sit-on-the-porch pumpkin, you want to look for something called “Sugar Pumpkins” or “Pie Pumpkins”. They’re generally smaller, about the size of your head and slightly sweeter in taste. 
To begin, you want to carefully remove the stem by pulling back on it gently. 
Next, you want to take a sharp knife and cut the pumpkin in half lengthwise so that you can remove all of the seeds. You can either use a spoon or a pumpkin scooper like I did. I prefer to use the pumpkin scooper because it does a really good job at getting all of the fibers out. 
Once prepped, place the pumpkin halves face down on the cookie sheet and bake it in a 350° oven for 45-60 minutes until you can easily pierce the skin with a fork. 
I then carefully flip the pumpkins over to allow them to cool faster so that it will be easier to handle. Once it is cool I use a spoon to scoop out pulp and place it in a bowl to puree using an immersion blender. 
I line a colander with some cheesecloth, place it over a bowl and transfer the pulp so that I can drain out all of the excess liquid. I let the pumpkin sit on the counter for a few hours or you can place it in the refrigerator overnight.
Ta-da the hard part is done!!! You now have fresh, 100% pure pumpkin purée ready to use in your favourite pumpkin pie recipe or in your very own Pumpkin Spice Latte.
For my pie I start off with a combination of dark brown and white sugar, salt with the usual fall spice suspects – cinnamon, ginger, clove, nutmeg – along with some lemon zest and mix everything together.
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Next, I add my beaten eggs and a can of evaporated milk before adding in the pumpkin puree.
I then transfer the entire mixture into my homemade pie shell.
Bake it in a 425° oven for 15 minutes and then lower the temperature to 350° for 45-60 minutes until he center is almost firm. Allow the pie to cool on a wire rack for a few hours before serving.
And there you have it!!! Homemade pumpkin pie with real pumpkin. 
Here’s a factoid for you. Did you know that canned pumpkin isn’t really pumpkin??? It’s actually squash!
The pie was a total hit last night. You know that it’s a good sign when you have empty plates lined up for seconds!!
I Hope that the next time you’re on pie duty that you try out this recipe.
From my family to yours, Happy Thanksgiving!!!
Ingredients
- 2 cups Pumpkin Purée
- 1/2 cup of dark brown sugar
- 1/4 cup of white sugar
- 2 tsp. of cinnamon
- 1 tsp. of ground ginger
- 1/4 tsp. of cloves
- 1/4 tsp. of nutmeg
- 1/2 tsp. of salt
- 2 room temperature eggs + 1 yolk
- 1 can of evaporated milk
- 1/2 tsp. if lemon zest
- 1 pie crust (homemade or store bought)
Instructions
- Add sugars, salt, spices and lemon zest in a bowl and mix together
- To it, add beaten eggs and evaporated milk and combine until smooth.
- Fold in pumpkin purée.
- Transfer to pie shell
- Bake at 425° for 15 mins and then drop temperature to 350° and bake for an additional 45-60 mins.
- Remove from oven and place on wire rack to cool before serving.
