I absolutely love pumpkin pie! Actually pretty much anything with pumpkin. In the fall I made it my mission to make a pumpkin pie completely from scratch, which I had never done before. This was only my second time making homemade pie crust so it was a good challenge.
The crust tasted good but I didn’t roll it out enough so it was too thick. Eventually I will make a perfect pie crust!! But it didn’t matter that the crust wasn’t the best because the inside of this pie was heavenly! Seriously the best pumpkin pie I have ever had. And I have eaten a lot of them. I think roasting my own pumpkin made a huge difference in flavor compared to the canned stuff. I may never go back!
I looked up a lot of recipes but none of them seemed quite right to me, so I just combined them all and the result was amazing!
2 cups roasted pumpkin
1/2 cup brown sugar
1 1/2 cups half and half
1 teaspoon fresh ground ginger
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Make or buy pie crust. I suck at it so can’t give any good directions. Combine ingredients. Don’t worry if it is super watery compared to pie from canned puree. Bake for 50 minutes at 375. Enjoy!