Homemade Pumpkin Pie

 
Photo by bhofack2/iStock / Getty Images
 

Guys, this was my first time making a homemade pumpkin pie and I can tell you right now... it was DELISH. Using real quality ingredients make such a difference. I feel like a f*cking Martha.

I cheated a bit and bought a pie crust. I don't have time for all that. ALL ingredients are organic.

You will need:

1 medium sugar pumpkin (about 3 pounds - I got mine from Trader Joe's)
coconut oil, for oiling pumpkin

Filling:

One 14-ounce can sweetened-condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
3/4 cup packed dark brown sugar
2 tablespoons coconut oil
1/2 tablespoon ground cinnamon
1 teaspoon pumpkin spice
1/4 teaspoon salt
3 large eggs

Pumpkin:
1 medium sugar pumpkin (about 3 pounds - I got mine from Trader Joe's)
coconut oil, for oiling pumpkin

Pumpkin: Preheat the oven to 375 degrees F.
Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub coconut oil all over the skin and bake until fork-tender, about 1 hour. Let cool.


Filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, honey, coconut oil, cinnamon, pumpkin spice, salt and eggs and combine thoroughly.
(Place crust on baking sheet before this step) Pour the filling into the crust and bake until the filling is set, about 40 minutes - don't overcook - it will not appear completely done at this time, it will set more as it cools. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

 

Recipe inspiration from http://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/