Fresh Pumpkin Pie Recipe

This Fresh Pumpkin Pie Recipe is so light. The easy pie crust recipe is cooked in advance, so assembling the pie is quick at the end. This homemade Pumpkin Pie Recipe calls for roasted butternut. This gives the pie a lovely rich, nutty intensity but you can use any pumpkin of your choice.

The other option is the one that I favor. It is a little more work up front, but quicker in the long run. Peel the butternut. I find that a simple vegetable peeler does the job well, plus it saves my fingers from getting chopped off! Simply peel along the length of the butternut. Next, chop the butternut into cubes, discarding the seeds. Place the cubes on an oiled baking tray. Massage a little oil over the butternut cubes and roast them in a moderate oven. Simple! See How to cook butternut for more tips, plus other fresh pumpkin recipes.

Ingredients:

1. Put the butternut, sugar, cinnamon, ginger and vanilla essence into a food processor and blend until the mixture is smooth.
2. Add the eggs, brandy and cream and blend again.
3. Pour into the pie shell. Bake for about 40 minutes. If the sides of the pie are browning too much, you can cover them with some tin foil. This allows the filling to cook without the pastry becoming burnt. The pie is ready when the filling is no longer sloppy, but just firm. A knife inserted into the center should come out almost clean. Avoid overcooking the pie - remember that this is essentially a custard, so the filling should be a little wobbly.
4. Remove from the pie tin and serve with cream.

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