Since it’s fall and all, I couldn’t resist making pumpkin pie from scratch.
This recipe is for my light & fluffy pumpkin pie. This is not a dense, thick pie – it’s the kind of pie that will make your mouth happy without leaving you feeling weighted down.
Light & Fluffy Pumpkin Pie
- 1 medium pie pumpkin
- 1 C sugar
- 1.5 tsp. Cinnamon
- 1 tsp. All Spice
- 1 tsp. Nutmeg
- 1/2 tsp. ginger
- 1/2 tsp. vanilla extract
- 1/2 tsp. salt
- 2 egg whites
- 1/2 can (12 oz.) evaporated milk
- 1 pie crust
- Food processor or hand blender
- Pot for steaming
- Pie pan
Makes one deep or two shallow pies.
Start with your pie pumpkin. Pie pumpkins are smaller, sweeter, and less stringy than carving pumpkins. You can usually find them at your grocery store or local pumpkin patch for $2-4 ea.
Slice your pumpkin in half and scoop out all the seeds and stringy stuff.
You can cut up the pieces smaller to make it easier to scoop. Once they’re relatively clean, toss them in a covered steamer for 20-25 minutes. I used my stock pot with a basket set above the boiling water.
Once your pumpkin pieces are steamed, remove them from the heat and allow them to cool. Hot pumpkin will burn you. Trust me.
Preheat your oven to 425 once your ready to move on.
After your pumpkin pieces have cooled, peel off the skin and drop them into a food processor (or into a bowl if you’re using a hand mixer).
I was a dumbass and didn’t wait for my pumpkin to cool, so I used a washcloth to hold the hot pumpkin and a spoon to scoop out the flesh.
Puree the pumpkin until smooth. Do not skip this step.
Once your pumpkin puree is smooth and even, add all other ingredients to the food processor and blend for about 1 minute. Pour the mixture into your pie crust, about 1/2 – 3/4 inches from the top of the crust.