In our modern “quick and easy” world, sometimes it’s nice to use traditional Thanksgiving recipes – you know, the ones made from scratch. This is a Thanksgiving dessert recipe that uses real pumpkin instead of canned. You’ll be surprised at the difference in the flavor! Like most southern desserts, fresh is always better.
Don’t be intimidated. Just make sure you use a pie or sugar pumpkin instead of the large type used for your Halloween jack-o-lanterns. The smaller pumpkins have a much smoother texture and a higher sugar content. Choose a pie pumpkin that’s firm and blemish free.
When you get the pumpkin home, rinse it thoroughly with cool water. Cut in half from stem to blossom end. Using a spoon, scrape out all the seeds and the stringy stuff. Place the pumpkin on a foil-lined baking sheet that has been sprayed with cooking spray. The cut side should be down. Cover tightly with foil and bake at 350 degrees until fork tender. Cooking time depends on the size and firmness of your pumpkin, but begin checking the flesh after about 50 minutes.
When the pumpkin is soft, remove it from the oven. When it’s cool enough to handle, scoop out the meat with a spoon. Place it in the blender or food processor and puree it. You’ll need 2 cups of pumpkin for this recipe.
Holle’s Old Fashioned Pumpkin Pie recipe
What you’ll need:
- 2 cups pumpkin puree
- 1 ½ cups heavy whipping cream
- ¾ cup sugar
- 1 tablespoon molasses
- 2 eggs, beaten
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- Scant ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ teaspoon vanilla
- 1 standard pie crust
Combine all ingredients and pour into pie crust.
Bake at 425 degrees for 15 minutes. Reduce oven heat to 350 degrees and continue baking for another 45 minutes. Center of pie should be “set.” In other words, a knife or toothpick inserted into the center of the pie should come out clean.
Remove pie from oven and cool some before slicing. Garnish pie with candy pumpkins, chocolate leaves, or leaf-shaped cookies, if desired. Also, I don’t think a piece of this great Thanksgiving dessert is complete without a big dollop of whipped cream!