Fresh Pumpkin Pie
This week’s cooking segment at KSDK was certainly one to remember! I had a blast with these fun ladies, Heidi Glaus and Dana Dean, from KSDK’s Show Me St. Louis. Since it was Halloween, I just had to join in the dress up fun. What could be more perfect than a pollinator costume to represent Eckert’s?? This episode was packed with crazy things like puking pumpkins, a Eckert’s pie eating race and a dressed up shelter dog.
With Eckert’s pie baking season right around the corner, I chose to make a pumpkin pie for my segment. This recipe is the classic, old-fashion recipe our grandmothers made. I used fresh pumpkin in this recipe and it makes all the difference but if you are in a time crunch, canned pumpkin will work too.
For my crust, I chose Eckert’s Frozen Pie Shells from our bakery department. Our pie dough is made with lard and according to my Grandma B, lard makes the best pie crust hands down! This recipe makes filling for two pies so you will have plenty to share at your next holiday gathering.
If you missed the live show, you can check out some of the fun we had here.
Eat well this fall,
Fun Fact: Our bakery is planning to bake more than 3000 pumpkin pies this month!
4 large eggs, slightly beaten
3 cups cooked Eckert’s pureed pumpkin
1 cup granulated sugar
1 ½ tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground allspice
½ tsp. ground ginger
½ tsp. salt
½ tsp. vanilla extract
1 can (12-ounce size) evaporated milk
2 9-inch Eckert’s frozen pie shells, defrosted
Preheat oven to 425° F. In a large bowl, beat eggs, pumpkin, sugar, cinnamon, cloves, allspice, ginger, salt and vanilla with electric mixer until mixture is well blended.
NOTE: An immersion blender works as well.
Gradually whisk or stir in evaporated milk; mixing well. Equally divide filling between the 2 pie shells and fill to about ¼-inch from the top of the shell. Bake 15 minutes at 425°; then reduce temperature to 350° F. and bake an additional 45 minutes to 60 minutes or until knife inserted in center of pies comes out clean. Cool completely on wire rack. For food safety, cover pumpkin pie tightly and refrigerate. Serve topped with whipped cream.
Makes 6 to 8 servings.