Prep 30 mins
Cook 1 hr
An easy to cook and really delicious pumpkin pie. It's really easy to make because you microwave the pumpkin, which spares cutting up the pumpkin (which is really hard) and it cooks in its own juice which avoids the problem of soaking up extra water and getting soggy. I developed this recipe myself using my own conveniences and adding the little extra healthy "zing" of the yogurt.
- 4 cups fresh pumpkin
- 1 1⁄2 cups evaporated milk
- 2⁄3 cup plain yogurt
- 1⁄3 cup milk
- 1⁄2 cup brown sugar
- 1 cup sugar
- 1⁄2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 3⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ground cloves
- 4 eggs, slightly beaten
- Cut the tops off two small pie pumpkins (you can also use your jack-0-lantern--you just have to figure out your own timing for the microwave) Remove the seeds and most of the stringy stuff. Replace the lids and place pumpkins (probably you'll have to do one at a time) in a microwave and cook on high for about 10-12 minutes. Check for doneness (nice and soft) and add more microwave time if necessary. This is by far the easiest way to cook pumpkin! Let the pumpkin cool completely, and then scoop the "meat" out of the skin.
- Place the 4 cups cooked pumpkin in a blender with the milks and yogurt and blend. (You may need to do this in two batches depending on your blender.)
- Pour into a large bowl and add all the remaining ingredients, blending well.
- Pour into two frozen pie crusts (whole wheat is great!) and bake at 425 degrees for 15 minutes, and then turn down to 350 and bake for about 45 more minutes. Makes 2 pies and usually there's enough for some pumpkin "pudding" too. My grandkids like the pudding best.
So easy. This is my second year using this recipe, and I will continue to use it. Nice to use fresh pumpkin.
I made pumpkin pie from fresh pumpkin for the first time with this recipe and it came out great! Very easy too! I only strayed from the recipe by roasting my pumpkin rather than microwaving (since I was baking potatoes anyway), and I used slightly less evaporated milk since my pumpkin puree seemed a little thin. I'll definitely do this again. Thanks!
Thanks to this recipe I am a believer in fresh pumpkin. It really does make a difference. This pie is excellent. I plan on using this recipe for Thanksgiving.