Reposting this recipe in time for the big foodorama for Thanksgiving. The picture doesn't look like much but this pie is super duper delicious. I love turkey day...not because I love turkey or anything (its alright--yummy when deep fried)....but I love the whole idea of a day centered around eating. Plus i love the sight of the bird being brought out all dressed up and all the dishes laid out. This year since I'm on the other coast... sooo far from home (sniff sniff)... I'm spending Thanksgiving with my colleagues with a dinner at my boss's place. I am going to take my "special green bean casserole"--oh its not that regular kind BTW and chicken samosas (by popular demand). Both these recipes will be posted soon after gobble gobble day. For now here is E's oh so awesome pumpkin pie from scratch. Happy Thanksgiving folks!
This recipe was given to me by my ex-boss. Every November she makes this delicious pumpkin pie from scratch and its absolutely delicious. Although time consuming, this is a very easy recipe. I have not included the pie crust recipe here because i used a store bought pie crust.
1 small pie pumpkin (You need finally 1 3/4 cup cooked pumpkin pulp)
14 oz can condensed milk
1 large egg
1 cup hot water
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
OR supplement all spices with 2 tsp pumpkin pie spice mix
To cook pumpkin, slice it in half and remove strings and seeds. Bake at 350 degrees for about an hour until skin pulls away easily from the meat (the color of the skin will darken). You can also save the seeds, clean them and roast them for a tasty healthy snack.
Scrape away the skin and puree the pumpkin with the hot water in the food processor. This puree can be frozen and used at a later time as well.
To make the pie, pre heat oven to 375 degrees. Beat all ingredients together with pumpkin pulp and pour into a 9 inch pastry.
Bake for about 55 minutes. Cool and serve with whipped cream (don't chicken out on the whipped cream part--its absolutely essential with this pie).