FRESH Pumpkin Pie Without Evaporated or Condensed Milk!

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust is more nutritious, while store-bought is budget-friendly.

sugar

🥗Healthier: honey or maple syrup

💰Cheaper: brown sugar

Honey or maple syrup can be healthier, while brown sugar is often cheaper.

Roll out the pie crust to fit the pie dish and transfer it carefully without stretching.

Chill the crust in the fridge or freezer for a few minutes to relax the gluten.

Trim the excess crust and crimp the edges as desired.

Line the pie crust with parchment paper and add pie weights (dried beans).

Bake the crust for 15 to 20 minutes to par-bake it.

Scoop out the seeds from a quarter of a pumpkin and peel it using a vegetable peeler.

Chop the pumpkin into cubes and add a bit of water to a large saucepan.

Bring the water to a gentle simmer and place a steamer basket over it, adding the pumpkin pieces.

Steam the pumpkin until very tender, about 15 to 20 minutes.

Puree the steamed pumpkin in a food processor until very smooth, or mash with a potato masher and pass through a fine mesh sieve.

In a large mixing bowl, whisk together 2 eggs and 1/2 cup dark brown sugar until pale and foamy.

Add 1/2 cup heavy cream, 1/4 cup sour cream, a splash of vanilla extract, and a pinch of salt to the egg mixture.

Add the warm spices: 1 tsp cinnamon, 1/2 tsp cardamom, 1/2 tsp ground ginger, 1/4 tsp allspice, 1/4 tsp black pepper, 1/4 tsp nutmeg, and 1/4 tsp clove.

Whisk in the pumpkin puree until everything is combined and homogeneous.

Pour the filling into the prepared pie crust and place the pie on a baking sheet for easier handling.

Bake the pie in a preheated oven at 160°C (325°F) for 45 minutes to 1 hour.

Check the pie for doneness; it should be slightly puffed around the edges and wobble like jelly in the center.

Cool the pie completely before serving, ideally making it the day before.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens