Classic Pumpkin Pie | PCC Natural Markets

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Classic Pumpkin Pie

Yield: 1 (9-inch) pie

Your rating: None (15 votes)
Your rating: None (15 votes)

A favorite dessert during the holidays, you can make this pumpkin pie with fresh or canned pumpkin.


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


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 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

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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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