Martha’s Fresh Pumpkin Pie
So, confession: I’ve never made a pumpkin pie before. Not even a fake one, out of the can. I guess I’ve never really had a reason to, since someone always brings a pumpkin pie to Thanksgiving. This week I finally tried my hand at making one, using a tried and true Martha recipe.
I made the fresh pumpkin puree about a week earlier, so I didn’t have to fiddle with all of that extra work. The basics of this pie are brown sugar, pumpkin puree, eggs and condensed milk. I was surprised about how little pumpkin there was in this recipe and how soupy the filling was when I poured it in. Not what I expected.
But about an hour (20 minutes longer than Martha suggests.. get on your game, girl!) in the oven and poof! The pie sets up, nice and pumpkin-y and perfect. The color is a little lighter than your usual pie, but that’s on account of the fresh puree. What do they do to that canned stuff to make it so much darker?
Overall, my pumpkin pie making experience was successful. The only thing I’d say about the pie is that it could use some more spice. I think I’d double what she’s got in there next time.
Happy Thanksgiving- make sure to eat lots of pie.
Find Martha’s recipe here.
(I’d suggest keeping it in the oven an extra 15-20 minutes until it sets up, and also upping the spices.)
Beautiful! I love to make fresh pumpkin puree. This pie looks delicious.
Your pie looks awesome!!!! I love pumpkin pie! I am planning on making a pumpkin cheesecake for TG!!
This look delicious! I bet everyone loved it:)
looks nice!!
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I’m growing pumpkins for the first time this year and was tickled to read the account of your little adventure. I’m a bit of a Martha junkie myself!