Delicious Homemade Pumpkin Pie

My first ever homemade pumpkin pie! I've never seen pumpkin pie at the grocery store here in Poland and I used to looove this perfect fall pie back in Canada so I decided to make my own. Out of an actual pumpkin :)

Ingredients:
Half a pumpkin
2 eggs
1/2 cup milk (I used almond + hazelnut milk)
2 tbsp cornstarch
1 1/4 tsp ground cinnamon
1.4 tsp ground nutmeg
1/2 tsp vanilla extract
2 cups cookies (after crushing)
1/4 cup grade seed oil
2 tbsp honey

First thing's first! Preheat your oven to 180 degrees Celsius. Next, cut your pumpkin into halves and scrape out all the blah stuff from the inside (seeds mostly). Then cut your pumpkin into smaller pieces and lie them skin down or up (doesn't matter) on a baking tray. Set your timer to 45 minutes and wait until your pumpkin roasts :)

While that's happening, you can make your super easy cookie-crumb crust. Take any cookies you like, and crush them until everything turns into teeny tiny crumbs. Do this by a) putting everything into a food processor or b) placing the cookies into a plastic bag and rolling a rolling pin over them. You can use a hammer or anything of that sort if you don't have a rolling pin. When you're left with fine crumbs, put everything in a bowl and take your grape-seed oil and honey and pour it all over the crumbs. Mix, mix, mix! Put your mixture into a pie tray and with your fingers, press everything together as much as you can. Now put your tray into the fridge so the pie crust can firm up.

Time to make your filling!
When you've taken your pumpkin out of the oven, let it cool down a bit. Then, peel the skin off (it comes off veery easily!) and place the pumpkin into a blender. Blend away until your pumpkin turns into pumpkin cream. Place the cream into a clean bowl and add ground cinnamon, milk, brown sugar, ground nutmeg and vanilla extract.. Mix all that together until everything is combined. In a separate bowl, mix cornstarch with the 2 eggs. Add this to the pumpkin filling.

Take your pie crust out of the fridge and pour the batter into the pie tray, covering the entire crust. Now, place the tray into the oven and set the timer to around 40 minutes (until the centre of your pie isn't jiggly)

After 40 minutes let your pie cool down. I put my pie into the fridge over night before I ate any, so it could firm up even more. Since pumpkin has so much water in it, it's very possible for the pie to be a bit moist even after baking it so putting it in the fridge helps.

If you want your pie to be gluten-free, simply choose cookies that do not contain gluten :)

Bon appetit! I love the scent that fills my house while making this delicious pie!