If you want to make a perfect pumpkin pie, you can’t use that canned stuff. A perfect pumpkin pie calls for real pumpkin. It takes a little extra effort but it really pays off.
- 1 pumpkin
- 1 ½ teaspoons of cinnamon
- 1 teaspoon of ground ginger
- ¼ teaspoon of nutmeg
- ¾ cup of superfine sugar
- 3 large eggs
- 1 cup of sour cream
- 9 inch pie crust
Cut the pumpkin into medium sized cubes. Leave the skin on, but remove all the seeds.
Place the cubes in a casserole dish and cover with tin foil.
Roast the pumpkin cubes in a preheated oven at 350 degrees for approximately 45 – 60 minutes.
Use a sharp knife to remove the skin from the roasted pumpkin cubes and place the cubes in a large mixing bowl.
Mash the pumpkin cubes into a thick pulp.
Add the cinnamon, ginger and nutmeg to the pulp and stir together with a wooden spoon or rubber spatula.
In a separate mixing bowl, whisk together the eggs and sugar. Once the eggs and sugar are mixed evenly, add the sour cream and continue to whisk until you get a nice custard texture.
Now mix all of your ingredients together in one bowl and whisk together thoroughly.
Pour the pumpkin pie filling into your pie crust.
Place the pie on the bottom rack of the oven and bake at 400 degrees until the top of the pie is golden brown (approximately 50 – 60 minutes).