Introduction: Fresh Pumpkin Pie

About: A fitness Instructor, active mother of 3

Thanksgiving and Xmas in my house are not complete without Pumpkin Pie.

This pie uses fresh Pie Pumpkins! It is so worth the effort to make this from scratch, because the canned pumpkin is never the same quality and bought ones don't taste the same.

Fresh pumpkin pie changes the minds of people who hate pumpkin pie!

In order to save time and electricity, I bake the pumpkins when I have something baking/roasting in the oven.

The pumpkin can be refrigerated or frozen and used when needed.

Step 1: Baking Pumpkins

Cut the pumpkin in half, place cut side up on a baking sheet and bake in a preheated 350F until fork tender, 30-45 min.

* I scooped out the seeds and drizzled with EVOO, spice and salt for snacking on, later and baked them together.

Scoop out flesh when it is cool to the touch.

*Can be stored up to 3 days refrigerated or frozen up to 2 months.

Step 2: Dough

This is from scratch but, you can purchase a ready made crust if you prefer. This recipe makes 2 crusts.

Dough Ingredients:

3 cups white flour

1/2 cup shortening or butter; I used a combo of both

1 tsp pumpkin spice

1 small pinch of salt

1 tsp sugar

1 lg egg

1 tbsp. vinegar

1 tsp baking powder

4-5 tbsp. ice water

Pulse flour, shortening, baking powder, salt, sugar, spices, egg and vinegar in a food processor to the size of small pea.

Add water slowly continue to pulse until dough forms together into large clumps.

Place in a plastic bag and refrigerate; minimum 1 hr or until needed.

Roll between 2 lightly floured sheets of wax paper.

Peeling back every few rolls so the dough stretches quickly.

Place pie plate upside down over dough (see pic)

Invert the dough into the plate and remove the wax paper.

Pierce dough to make ventilation slits.

Trim off excess dough from the edge.

Reroll scraps and cut out shapes.

Step 3: Filling

Pulp of 1 pie pumpkin

1 cup original or vanilla yogourt

zest of 1/2 an orange

1 tsp cinnamon

1/2 tsp pumpkin pie spice

1 lg egg

1/4 brown sugar or to taste

1 tbsp. flour

Puree all ingredients except the egg, in the same food processor without washing it.

When the filling is very smooth, add the egg and puree for 10 more seconds.

Use a spatula to push down ingredients if needed.

Pour into prepared dough. Spread evenly.

Gently press on stamped pie dough decorations.

Bake for 1 hr in a preheated 350F oven

Cool completely and cover and refrigerate up to 2 days in advance.

Enjoy with love!

Pumpkin Challenge

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Pumpkin Challenge

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Sugar Contest