Homemade Banana Pudding

This homemade pumpkin pie offers a rich, spiced filling made from fresh pie pumpkin, delivering a depth of flavor that canned versions can't match. Paired with a buttery, flaky crust, it's a perfect dessert for fall gatherings and holiday celebrations.

Ingredients

For the Pastry Crust:

• 1⅓ cups all-purpose flour

• ½ teaspoon salt

• ½ cup cold butter or shortening

• 3 tablespoons cold water (or more as needed)
  
  

For the Filling:

• 2 cups mashed, cooked pie pumpkin

• 1 (12 fluid ounce) can evaporated milk

• 2 large eggs, beaten

• ¾ cup packed brown sugar

• ½ teaspoon ground cinnamon (or more to taste)

• ½ teaspoon ground ginger (or more to taste)

• ½ teaspoon ground nutmeg (or more to taste)

• ½ teaspoon salt

Directions

1. Prepare the Pastry Crust:

   • In a bowl, mix the flour and salt.

   • Cut in the cold butter or shortening until the mixture resembles coarse crumbs.

   • Gradually add cold water, one tablespoon at a time, until the dough holds together.

   • Shape the dough into a ball, then roll it out on a lightly floured surface to fit a 9-inch pie pan.

   • Transfer the rolled dough into the pie pan, trim excess, and flute the edges.

2. Prepare the Filling:

   • Preheat the oven to 400°F (200°C).

   • In a large bowl, beat together the mashed pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt until well combined.

3. Assemble and Bake:

   • Pour the pumpkin filling into the prepared crust.

   • Bake in the preheated oven for 40 to 60 minutes, or until a knife inserted 1 inch from the edge comes out clean.

   • If the crust edges brown too quickly, cover them with foil to prevent burning.

4. Cool and Serve:

   • Remove the pie from the oven and cool to room temperature before serving.

Nutritional Information (Per Serving)

• Calories: Approximately 350 kcal

• Total Fat: 15g

• Saturated Fat: 5g

• Cholesterol: 90mg

• Sodium: 200mg

• Total Carbohydrates: 50g

• Dietary Fiber: 3g

• Sugars: 20g

• Protein: 6g