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Sigg's Homemade Pumpkin Pie

4.8
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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
880 min
SERVINGS
8 servings
Dessert
Sigg's Homemade Pumpkin Pie
Ingredients
  • 1 sugar pumpkin
  • 1 recipe pastry for a 9 inch single crust pie
  • 2 eggs
  • 1 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 (12 fluid ounce) can evaporated milk
Instructions
1
Divide the pumpkin into two halves and carefully pry out the seeds. Position the cut side of the pumpkin facing downwards on a baking sheet lined with a thin layer of oil-coated aluminium foil.
2
Bake the pumpkin halves in a preheated oven at 325 degrees Fahrenheit (165 degrees Celsius) for 30 to 40 minutes, or until the pumpkin flesh is tender when pierced with a fork.
3
Once the pumpkin has cooled slightly, carefully scrape out the flesh from its skin and either mash or blend it in batches using a small blender.
4
Increase the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius) for further use.
5
In a large mixing bowl, gently whisk the eggs until they are slightly broken up. Gradually add brown sugar, flour, salt, two cups of the pumpkin puree, pumpkin pie spice, and evaporated milk.
6
Combine all the ingredients in a bowl, stirring well after each addition.
7
Pour the mixture into an unbaked pastry shell. To prevent over-browning, place a strip of aluminium foil around the edge of the crust.
8
Bake the pie for 10 minutes at 450 degrees Fahrenheit (230 degrees Celsius), then reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
9
Continue baking for an additional 40 to 50 minutes, or until a toothpick inserted near the center of the pie comes out clean.
10
Remove the strip of foil about 20 minutes before the pie is done, allowing the edge of the crust to turn a light golden brown.
11
Once the pie has cooled, refrigerate it overnight for optimal flavor and texture.