Last September, during the busiest part of harvest, I had several smaller pie pumpkins left over. I hated to just throw them away but I didn’t have much time to mess with them either, so after a little research, cubed the pumpkin into chunks and stuck them raw into 1 gallon freezer bags.
Fast forward to December.
I decided to make a pumpkin pie out of the fresh pumpkin. There was more pie filling left over than could fit into my pie crust. Hated to just throw it away so I baked the excess filling in some little oven safe bowls.
When it came time to eating the extra, I put a spot of cool whip on it, and honestly, it tasted just as good w/o the pie crust.
Fast forward a week.
On a lark, I pulled another gallon bag of cubed pumpkin out of the freezer, this time, skipped the pie crust all together…just baked it in oven safe containers.
It disappeared in 2 days.
Fast forward another week.
Made another batch of fresh pumpkin pie custard, (which I decided to name it) this time dumped the whole 6 cups of pie filling into a 9 by 13 pan.
It is to die for.
It is a completely different animal than your store-bought pumpkin pie filling from a can.
10 times more tasty and has a unique texture that has really grown on me.
Here’s the deal. I am all about saving time and keeping it simple.
Blanch the pumpkin if you want at harvest time before freezing. (I’ve done both and have not noticed any difference in the finished product.)
Thought I would post this easy, made from scratch, fresh pumpkin pie custard (pie) recipe and share it with you.
Side note- Before I bagged the fresh cubed pumpkin, I froze the cubes on a cookie sheet over night, so they were not all clumped together when it came time to use it, in case I didn’t want to use the whole gallon at the same time. (In my case, I am using the whole gallon bag at a time. 1 gallon bag = about 6 cups once it is cooked and mashed down)
Fresh Pumpkin Pie filling
Remove frozen pumpkin from freezer, place in a large pot of water and cook it on low to medium heat. (covered) Normally, it starts to boil about an hour into the process. The goal is to let it come to a low boil for about 30 minutes. Total time from taking it out of the freezer to done boiling approx. 1 and 1/2 hours.
Drain off water..be careful, might want to let it sit for a little bit to cool off so you don’t get a face full of steam….
After water is drained off, you should have cooked pumpkin cubes 😉
I have just been leaving the pumpkin in the large pot after I drain off the water, adding all the ingredients (which I will list in a second) then beat it with a beater for a couple of minutes on high. Totally a preference thing here in terms of texture. If you have a food processor and want to puree the pumpkin more, that is up to you. I am just telling you what I am doing (remember, I’m all about keeping it simple) 😉
Add 4 eggs
1.75 cup of milk (I’ve experimented with whole milk, condensed milk, 1% milk,etc. At this point, I just use whatever I have in the frig that is opened.
1 cup of brown sugar (again, I’ve experimented, with various sweeteners. currently using some Demerara Cane Sugar crystals only because I had a lot of it in the cupboard and wanted to use it up) side note- this is about 1/2 the amount of sweeter the regular made from scratch pumpkin pie recipe’s call for. Trying to watch my sugar intake and it still tastes delicious w/1/2 the sugar content.
1.5 to 2 teaspoons of vanilla
Once all the ingredients are in the pot, I mix it w/my little hand mixer for a couple of minutes.
Pour into 9 by 13 pan. Forget about the pie crust. Who needs pie crust 😉
Cook (uncovered) in preheated oven , 15 minutes @ 425 F.
Turn down oven to 350 and cook approx. another hour. (test like a normal pumpkin pie filling…cook until knife comes out clean)
Top with cool whip and you are done. 🙂
I originally wrote this post last Winter on my farm blog…we are again in the middle of harvest season, and plan to start laying up the pumpkin cubes later this afternoon.. DM