Steamed, mashed or pureed in a food processor, then passed through a sieve yields pumpkin puree that is, in my opinion, virtually identical to canned pumpkin.īuy it or make your own. Roasted pumpkin, albeit arguably the “best” pumpkin flavour, dries out too much so once mashed, it’s too thick which results in a pie filling that’s not as soft as it should be.
Pumpkin pie from fresh pumpkin trial#
Homemade Pumpkin Pie Spices – cinnamon, ginger, cloves and nutmeg andĪfter much trial and error, I’ve found that the best way to make pumpkin puree for pumpkin pie is to steam pumpkin pieces then pass through a sieve. If using canned, make sure you use pure pumpkin, not pre spiced pumpkin pie filling
Pumpkin puree – canned or homemade (see below). But there is no need – she’s pretty near to perfection! Isn’t she a beauty? There are the teeniest of cracks on the edges, and truthfully I could’ve just photoshopped them out (and I bet some food magazines DO!!). It’s based on the filling recipe from Smitten Kitchen albeit I tweaked the spices (I found them too subtle) and reduced the oven temperature because I discovered by trial and error that this is the easiest path to avoid cracks on the surface of my Pumpkin Pie. Not enough spicing, weird blend of spicing, too sweet, not sweet enough, unpleasant “curdled” filling, severe cracks, overcooked, undercooked. I feel like I’ve battled every possible variation of pumpkin pie to confirm that this is The One. Use a homemade pie crust or store bought for ease, fresh or canned pumpkin!įor a recipe that’s actually incredibly simple to make, perfecting The Pumpkin Pie was irritatingly difficult – hence why it’s taken me until 5 years to share it. A classic Pumpkin Pie with a soft, perfectly set filling, perfect amount of spicing, not too sweet and a bronzed surface that’s crack free! Simple to make, it’s perfect in every way.
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