pumpkin pie from scratch
The first time I made pumpkin pie I was in the 7th grade. I don’t know if I was put in charge of making the pie because my mom was working a ton that holiday or I self nominated, but I arrived to Thanksgiving dinner with a totally non edible pumpkin pie. Apparently, if you do not mix ingredients well, they bake much different than the recipe intends and I served a pumpkin pie with fully cooked eggs in each slice. Like white fluffy eggs that should have been prepared for Sunday breakfast in the same bite as fresh pumpkin from our garden. My brothers will never let me live it down and when I finally gained the confidence to begin cooking again about ten years ago, I began searching for the perfect pumpkin pie recipe. In the beginning I tried a bunch. But for the last six holidays at least, I return to this recipe from Grace Parisi. I also follow the crust recipe and it is SO good and so buttery. I have never had anyone make a confused face when biting into one of my pumpkin pie slices again!
When you get to the direction to add 15 ounces of canned pumpkin, replace it with my recipe for fresh pumpkin filling! You will need to use just under 2 cups of fresh pumpkin filling instead.
