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Pumpkin Pie
https://www.joshuaweissman.com/post/pumpkin-pie
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Ingredients
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15 oz (425g) roasted pumpkin puree (or a 15 oz can, if u want I guess)
1.25 cup (396g) caramelized milk and cream (sweetened condensed milk)
2 eggs 1 egg yolk
1.5 teaspoon (3g) ground cinnamon
1 teaspoon (2g) ground ginger
0.25 teaspoon (1g) ground cloves
2 teaspoon (6g) vanilla extract
0.5 teaspoon (2g) sea salt
0.25 teaspoon (much less than 1g) fresh grated nutmeg
Instructions
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Cut the top and bottom of the pumpkin, cut in half and remove all the seeds. Add oil to them and place in a foil lined rimmed baking sheet and roast at 400 F or 205 C for 40 minutes or until pumpkins are soft.
Peel off skins or scrape off. Process in a food processor until completely smooth. If pumpkins are watery, place in cheesecloth lining in a sieve and let drip for a few minutes or until it gets to the appropriate thickness.
Mix filling ingredients together in a bowl to make custard.
Pour custards into prepared 9 in pie pan. Bake in 325 degree oven for 1 hr to 1hr 10 mins or until custard is completely set.
Cool, and serve with whipped cream and fresh nutmeg as needed.