Classic Pumpkin Pie

Yield: Makes 1 (9-inch) pie

Your rating: None (12 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

Wash pumpkin and cut it in half lengthwise. Remove seeds and strings. Place it on a baking sheet, shell-side up and roast in a 325° F oven for 1 hour or more, depending on size, until it is tender and begins to fall apart. Scrape pulp from the shell and put it through a ricer, food processor or blender. Measure out 2 cups of puree.

Preheat oven to 425° F.

Place 2 cups pumpkin puree in a large mixing bowl. Slowly whisk in milk and cream. Whisk in brown and white sugars until thoroughly combined. Add salt, cinnamon, ginger and clove and mix until they're well blended. Whisk in beaten eggs until they are completely incorporated, and no streaks of yolk or white remain.

Pour custard into pie shell and bake for 15 minutes at 425° F. Reduce heat to 350° F and bake until a knife inserted into the center comes out clean, about 45 minutes longer.

Each serving: 290 cal, 14g fat (6g sat), 105mg chol, 280mg sodium, 36g carb, 2g fiber, 23g sugars, 5g protein

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: holidays, pumpkin

Comments

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Question about the crust

Hello I was wondering if the crust is pre baked or raw and bakes with the pumpkin- Thanks

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