Pumpkin Pie from Scratch

My pumpkin pie recipe calls for a can of pumpkin, which does not exist in Germany. In the ten years I've lived here, I've never seen one. So, I had to learn how to make pumpkin pie from an actual pumpkin.

 So, as you look at the ingredients, you will notice that I have an actual pumpkin as one of them. Also, since my daughter is lactose intolerant, we use cooking-grade coconut milk instead of evaporated milk.

 Pumpkin Pie from scratch
1 uncooked pie shell
1 medium cooking pumpkin which ends up becoming 2 cups (450mL) of pumpkin puree
2/3 (150mL) cup of cooking-grade coconut milk or evaporated milk
3 eggs
1/2 cup (110mL) of milk
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
2/3 cup sugar (130g)

First of all, you need to prepare your pumpkin. Cut the pumpkin in half, clean out the seeds.

 Then cut it into pieces and boil it 5-10 minutes or until a fork poked into the pieces has no trouble going in. Then drain the water off, and run cold water over it to cool it down until you can handle the pieces. With a small paring knife, cut off the dark outside of the pumpkin. You will be left with the fleshy inside. Puree these with a mixer or blender, making sure there are no big chunks left. Add all the rest of the ingredients and mix them up. Pour your pumpkin mixture into your unbaked pie crust and bake it at 350°F or 180°C for 45-55 minutes. If your crust browns too quickly, cover it with aluminum foil to keep it from burning.

 This is what mine looked right directly out of the oven.

 It will sink down some after it cools.

 

After the pie has cooled, it will hold its shape and shouldn't be runny at all.

To watch me make this on YouTube, click here: https://youtu.be/ttIFnl_qBes
Um zuzuschauen, wie ich es mache auf YouTube, klickt hier: https://youtu.be/fm7GuzhjtaQ