Not really healthy but its handmade with whole foods, and from scratch. Usually I cook the pumpkin the day before I make the actual pie. You can cook both pumpkin and the crust one day and finish the pie another so you are not spending too many hours in the kitchen. I use all organic / natural ingredients to avoid GMO’s and pesticides, and the quality and taste is better (so says my husband)!
Step One – Cook Fresh Pumpkins
3-4 small pumpkins ( any “pie” or sweet pumpkin, not jack-o-lanterns)
Cut each pumpkin in half and clean out all seeds and string with a spoon. Place pumpkins face down in a tin pan lined with foil and bake at 375 for 1-1 1/2 hours depending on how many pumpkins and how big they are. Usually the bigger ones tend to be more stringy unless they specify its a good pie pumpkin! You know they are done when the “meat” comes right off the pumpkin skin. If the pumpkin is firm or two stringy it needs to cook longer! Scoop flesh out and put aside or put in fridge if you’ll be doing the pies later.
Step Two- Cook Crust – Two Large Pie Crust Shells
2 3/4 cup flour
1 cup Shortening
1/2 cup water
1 TBL white vinegar
Mix flour and shortening to a pea texture (small granules). In a separate bowl or glass cup mix water, vinegar and egg. Whisk together until uniform. Pour liquid into dry ingredients while stirring. Mix together until just uniform. If you beat it too long it will become tough.
Roll out onto well floured area until very thin. Pick up and place in large glass pie dish. make fork tracks to prevent bubbling. Bake at 425 for 8-10 minutes. I usually do 8! Set aside and let it cool completely before
filling with pie mixture.
Step Three- Pumpkin Pie – Makes 2 large pies.
6 cup Fresh Pumpkin (from step 1)
3 (14 oz cans) Condensed Sweetened Milk
2 fresh pie crust (from step 2)
3 TSP Cinnamon
1 1/2 TSP each of ginger, nutmeg, clove & salt
Mix pumpkin meat first to try and make as smooth as possible. sometimes there will be chunks of pumpkin in the pie. After it’s mixed up add everything else in and whisk together until extremely smooth. Pour into crust pans. Finally, line the remaining exposed crust rim with foil to prevent burning the crust.
Cook at 425 for the first 15 minutes, then switch it 350 and cook for another 35-40 minutes or until toothpick comes out clean. Let them cool down thoroughly before refrigerating.
Alternative, to fill the pie up to the very top brim!
8 C fresh pumpkin
3 (14) Condensed milk
2 fresh pie crust
4 tsp Cinnamon
2tsp each of Ginger, Nutmeg, Clove & salt
Step Four – Whipping Cream
1 box of heavy whipping cream
erthritol, xylitol or sugar. I use these natural sugar alternatives as much as I can because this pie is already so sweet from the condensed milk being added to it. It’s also low glycemic, lower in calories, and it tastes just like sugar so you cant even tell the difference.
Pour heavy whipping cream into bowl and mix until it is fluffed up. I start adding the vanilla and erthritol and start small and keep adding more until it tastes just right!
Whip out into bowl and you can serve right away, or save it in the fridge for a few days. Its bad when it starts to form a hardened crust.