Starting with a fresh pumpkin is the only way to make a pumpkin pie!  This recipe is tried and true and always gets rave reviews.

I’ll never forget this infamous dinner party when I distributed the recipes for a traditional Thanksgiving dinner to all of my friends and each one showed up on my door step with exactly the same bewildered look, “Please tell me if this is what it’s supposed to look like? I’ve never seen this gratin/casserole/pie before. I hope I did it right?”

And this scrumptious melt-in-your mouth pumpkin pie stole the show, baked in a toaster-oven no less!  Thanks Glenn, you’re recipe is my recipe ever since!

Fresh Pumpkin Pie français

140 g de sucre
1 càc de sel
2 càc de quatre épices
2 œufs
500 g de potiron
340 g du lait concentré non sucré (ou de la crème fleurette)
1 Grammie pie crust ou pâte brisé
1 chantilly

Faire fondre le potiron.
Dans un robot, mélanger le sucre, sel et épices.
Ajouter les œufs, le potiron, et la crème.
Disposer la pâte dans un plat à tarte, verser le mélange de potiron.
Faire cuire 15 min à 220°C, puis réduire à 180° pour encore 40 min.
Laissé refroidir. Servir avec de la chantilly.

Fresh Pumpkin Pie English

140 g sugar
1 tsp salt
2 tsp allspice
2 eggs
500 g of pumpkin
340 g evaporated milk
1 flakey Grammie pie crust
1 whipped cream

Cook the pumpkin until soft.
In a food processor mix the sugar, salt and spices.
Add the eggs, the pumpkin and the evaporated milk.
Lay your pie crust in a pie pan, and pour in the pumpkin mixture.
Cook 15 min at 220°C (428°F), then reduce the temperature to 180°C (356°F) for another 40 min.
Allow the pie to cool completely. Top with whipped cream to serve.