Want to be extra impressive and make your pumpkin pie from a real pumpkin instead of from canned pumpkin?
Be sure to select a “sugar” or “pie” pumpkin. These are smaller than carving pumpkins. Carving pumpkins will not give the same results.
Preheat the oven to 400 degrees.
Cut the top off the pumpkin clean the “guts” out. Cut the pumpkin into large sections. Place on a foil-lined cookie sheet. Bake for 1 hour.
Scrape the pumpkin from the skins and puree until smooth.
Now that you have your pumpkin prepared-onto making the pie…
Preheat oven to 350 degrees F.
Have ready, one 9” unbaked pastry crust (from scratch or premade)
Blend the following in a blender until an even, smooth texture is achieved.
- 2 cups of pumpkin (from a can-unspiced, or from a pumpkin-directions follow)
- 1 cup almond milk
- 3/4 c brown sugar
- 4 tablespoons + 1 teaspoon cornstarch
- 1 tablespoon molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
Pour the filling into the pastry and bake 60 minutes. Cool on rack, refrigerate overnight.