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8 recipes for pumpkin pie

With a long history and tradition in the United States, today there are many variations of pumpkin pie to choose from.

4. Fresh pumpkin coconut pie

The Gourman Mom
This light, fresh, and sweet pumpkin coconut pie can either be made with fresh pumpkin puree or canned pumpkin.

2 cups Pumpkin Puree (fresh or canned)*
1-1/2 cup Evaporated Milk (1 12-ounce can)
1/4 cup Brown Sugar
1/2 cup White Sugar**
1 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Ginger
1/4 tsp Nutmeg
1/8 tsp Ground Cloves
2 Eggs, lightly beaten
1/2 cup Shredded, Sweetened Coconut (optional)
1 9″ Deep-Dish Pie Shell (homemade or frozen)

**My mom’s recipe calls for 1 cup sugar, which produces an extremely sweet pie. I cut the white sugar to 1/2 cup, which still produces a deliciously sweetened pie.

1. Preheat oven to 425 degrees F.

2. In a bowl, whisk together all ingredients until well combined. Stir in the coconut, if desired.

3. Place the pie shell on a foil lined baking sheet, to prevent oven spill-over. Pour the mixture into the pie shell.*

4. Bake for 15 minutes at 425 degrees F. Lower the heat to 350 degrees F. Continue cooking for 45-55 minutes, until the tip of a knife, inserted about an inch from the edge, comes out mostly clean.

5. Allow to cool for about an hour. Then refrigerate to completely cool. Serve with whipped cream.

*You will probably have some leftover filling. Use it in individual pie shells to make mini pies or simply pour it in a ramekin or small baking dish and bake, for a little crustless pie.

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