My “Eoteran” Delicious Pumpkin Pie Recipe
Do you like pumpkin pie?
Of course you do.
But, if you don’t, you’re about to!
There are only a couple of things I can actually cook, and surprisingly one of those things happens to be pumpkin pie from scratch. Yes, NOT from a can, but with an actual pumpkin.
This recipe is a culmination of over 5 years of testing to get the pie just right!
But trust me, it is now officially the best pumpkin pie recipe in the world. . . Or so I am told.
So without further ado!
Ingredients:
~ 1 sugar pumpkin (AKA pie pumpkin OR use a Japanese Kabocha)
(*Note, you will use 2 cups of the pumpkin puree.)
~ 1 whole egg and 3 egg yolks
~ 1 can (14 ounces) sweetened condensed milk
~ 2 teaspoon ground cinnamon
~ 1 teaspoon ground nutmeg
~ 1/2 teaspoon ground cloves
~ 1/4 teaspoon ground ginger
~ 1/4 teaspoon ground cardamom
~ 1/2 teaspoon fine salt (on the smaller side)
~ 2 teaspoons pure vanilla extract
~ 9-inch unbaked pie crust
Instructions:
Cut the stem out of your sugar pumpkin, then cut the pumpkin in half. Scoop out all the seeds and insides. Place both halves cut-side down on a non-stick baking tray. Bake at 400 degrees for 45 minutes or until it is fork-tender. (If you are using a Kabocha you will need to add water to the baking tray, just barely enough to cover the bottom completely. Then cover with tin foil so it can steam. This is because Kabocha are very dry.)
Pull out of the oven and let cool. Once cool, peel the skin from the pumpkin and discard it. Place your pumpkin into a food processor or blender and blend until completely smooth.
In a mixing bowl add 2 cups of your pumpkin puree. (Be sure to save the rest in the freezer for later!) To the bowl, add your can of condensed milk and your whole egg and yolks. Stir until it is completely combined.
Next, Add spices! Be sure to check the smell before moving on to the next step. If it smells like your kind of pie, go ahead and pour it into your pie crust. (I almost always hit it with a bit more cinnamon, heh heh. The nose knows, ya know?)
Now put the crust if your pan and pour in the filling! Here you can choose to do one big American-style pie OR do it Eoteran Style and split the crust and mixture up into 2, more shallow, tart pans. (If you do it Eoteran style you will want to check if your pies are done about 15 minutes before the normal time is up.)
Put the pie into a preheated 450-degree oven for 15 minutes and then lower the heat to 350 or another 35 minutes or until a fork can go in and out without getting dirty.
*Note: You may see a little jiggling in the middle of the pie. That is natural it will cook more as it sets on your stovetop to cool.
Once it’s cooled serve with ice cream and enjoy!
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Using Kabocha and the tart pans is what will really make this pie taste like an authentic Eoteran dish! The beloved Pumpkin Tart is eaten trough out the year crossed the Aerlidon Continent. But it is always made from scratch at home with family during the Autumn festival of All Souls Sojourn.
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You may be wondering what this all has to do with comics.
The answer?
Nothing!
But, don’t forget to read them when you’re eating my pie 😉
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