Fresh Pumpkin Pie Without Condensed Milk
There are no cans required to make this delicious pumpkin pie! There is an easy method of making your own pumpkin puree and filled with warm spices, this recipe is sure to be a hit come Thanksgiving.
Ingredients
- 450 g (15 oz) fresh sugar pumpkin, kabocha or butternut squash peeled & cut into 4cm (1½in) cubes (see note 1)
- 4 eggs room temperature
- 150 g (⅔ cup) dark brown sugar
- 180 ml (¾ cup) heavy cream room temperature
- 65 g (⅓ cup) sour cream room temperature
- 2 tsp vanilla extract
- ¼ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp black pepper freshly ground
- ¼ tsp nutmeg freshly grated
- ⅛ tsp ground cloves
- 1 recipe for easy pie crust par-baked
Instructions
- Preheat oven to 160°C/325°F. Add the pumpkin cubes to a steamer basket set over vigorously simmering water, ensuring the basket is not touching the water itself. Cover and steam the pumpkin until it is very fork tender and offers no resistance when pricked - about 15 minutes.
- Transfer to the bowl of a food processor and puree on high until the pumpkin is smooth and no lumps remain. Set aside and allow to cool slightly.
- Add the eggs and the brown sugar to a large mixing bowl. Whisk vigorously until the sugar begins to dissolve and the mixture is light and foamy - about one minute.
- Add the heavy cream, sour cream, vanilla, salt, cinnamon, cardamom, ginger, black pepper, nutmeg and clove along with the pureed pumpkin. Whisk until thoroughly combined.
- Pour the mixture into the pie crust and give the pie dish a few vigorous taps on the countertop to pop any bubbles. Transfer the pie to a baking sheet and move to the oven.
- Bake the pie until the filling is set around the edges but retains a jello-like "wobble" in the middle - about 45-60 minutes. Turn off the oven and prop the door open with a wooden spoon. Allow the pie to gently cool in the off oven for at least one hour. Ensure the pie has cooled completely before cutting and serving - at least 4 hours.
Notes
- If you don't want to make your own pumpkin puree, use one 425g/15oz can of pumpkin puree (not pumpkin pie filling) in its place.
- If you do not have a food processor, use a potato masher to puree the pumpkin, just note that you won't get as smooth of a texture.
Nutrition
Calories: 226kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 120mg | Potassium: 293mg | Fiber: 1g | Sugar: 21g | Vitamin A: 6483IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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