Shockingly Easy Pumpkin Pie
This pumpkin pie or really winter squash pie is so easy. I actually couldn’t believe it worked. I thought for sure this would be a huge fail of a recipe experiment, but it is not. In fact, it is delicious! I make the entire filling in a sauce pan on the stove and then bake it in the over at 400 F. I do not pre bake the crust either. It all goes in the oven together and comes out with this perfect custard pie. I say winter squash pie because I have been using roasted butternut squash puree. I had an abundance of butternut squash this year so it is necessary that I come up with ways to eat them. But you can just use canned pumpkin puree. I tried to use ingredients that one might already have. No cream, no condensed milk. The ingredients are simple. Other than the pumpkin or squash you likely already have milk, eggs and sugar at home. I hate having to purchase special ingredients for recipes. I mostly just want to cook or bake using my pantry staples so that is what this pie will use. I used my flaky crust recipe that I use for all quiche and pie but feel free to use a pre made crust. One tip I will give you it to go ahead and roll out the crust and shape it into the pie dish first then cover it and put it back in the fridge while you make the filling. That way it will be nice and chilled when you add the warm filling. Also do not prick the bottom of the crust. It is not necessary.
Ingredients:
1 1/2 cup pumpkin or squash puree
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger (1/2 tsp if you like it less spicy)
1 1/2 cup milk (I use whole milk but unsweetened plain soy milk would also work, or 2% if that is what you have.
1 tsp vanilla extract
4 eggs beaten
1 flaky crust- recipe is located in fresh corn and chive quiche recipe linked here
Recipe:
Preheat the oven to 400 F. Roll out your flaky crust and shape it into the pie dish. Place it back into the fridge to chill while you make the filling.
Heat the milk and sugar in a medium sauce pan over medium low heat. Whisk to dissolve the sugar into the milk. Then add in the spices, vanilla and salt and whisk to combine.
Turn off the heat then add the pumpkin and continue to whisk allowing the mixture to cool slightly. To this add the 4 beaten eggs and continue to whisk until you see a homogenous mixture.
Get the crust from the fridge and place the pie dish on a sheet tray. This will make it easier to get into and out of the oven and prevent any spills from messing up your oven. Pour the filling directly from the sauce pan into the crust and then place it in the 400 F oven for 45-55 minutes depending on your oven. The crust should be browned and the middle of the pie will be set. Allow it to cool for a bit before storing in the fridge or enjoy warm if you want. Right out of the oven the ginger will be a bit spicy, but as it chills in the fridge the spices mellow out which is why I recommend you put in 1 tsp of ginger but if you like it more mellow or you plan on eating it warm, go for 1/2 tsp.
This pie is a big hit in my house, and I have some pretty picky critics here so I recommend you try it. I have been thinking about trying out a vegan version using silken tofu instead of eggs so I will post another recipe if that works out. Enjoy!
