There is something amazing about a pumpkin pie during the holiday season. I am not talking about homemade where you use a store-bought crust, a can of pumpkin, and condensed milk. I am talking about from scratch homemade pumpkin pie. The kind where you roast your own pumpkins, puree them, make your own crust type of homemade pie.
When we started eating healthier I realized that our holiday deserts had to also get healthier. I began to create my own pumpkin pies from scratch but they always included condensed milk. I am not a fan of the canned stuff personally. There is something unsettling about that thick whitish goo stuff that just creeps me out! After several recipe fails, Mom and I came up with a damn good recipe that everyone here loves and it doesn’t have the canned stuff in it.
- Combine all ingredients in a bowl and mix until smooth and well blended. (I use my stand mixer)
- Add pie filling to the crust and bake at 350 for about 50 minutes (I start checking it at 50 minutes and set my timer for 5-minute increments until a knife pulls out clean (It took about 1 hr and 5 minutes to cook my pies for this blog post.)