Original recipe can be found here: https://www.pickyourown.org/pumpkinpienosugar.php. Please remember to give the owner of the recipe his due respect and visit the website.
Pumpkin Pie
Make a yummy home made pumpkin pie. Not from a can.
Cost: $15
Equipment
- 1 large, sharp knife serrated
- 1 ice cream scoop
- 1 large bowl or double pot steamer microwavable
- large bowl to puree pumpkin (unless you plan to use a blender)
- 1 Blender or staff mixer
- 10 inch deep-dish pie plate Optional: two 9 inch pie thin pie plates (e.g. store bought with included crusts)
Ingredients
- 1 pumpkin e.g. pie pumpkin or buttersquash
- 1 cup sugar recipe calls for white sugar. I normally use 1/2 cup brown sugar
- 1.5 tsp ground cinnamon
- 1 tsp ground cloves
- 0.5 tsp ground allspice
- 0.5 tsp ground ginger
- 0.5 tsp vanilla extract black, not clear
- 0.5 tsp salt I prefer sea salt or himalaya salt
- 4 eggs large
- 3 cups pumpkin glop sieved/cooked pumpkin
- 1.5 cans evaporated milk 12oz each can. Can switch for heavy or whipping cream instead
Instructions
- Preheat oven to 425 degrees F or 210 degrees C
- Wash the exterior of the pumpkin with warm, soapy water and then cut pumpkin in half
- Using ice cream scoop, clean out all of the seeds out of the pumpkin
- Remove stem, then place in microwavable bowl (or steamer). It may be necessary to cut pumpkin into smaller pieces to make it fit.
- Microwave or steam for 20-30 minutes until pumpkin is soft and easy to scoop out with spoon or ice cream scoop. If microwaving the pumpkin, start with 15 minutes on high and check if it is soft, then repeat in 5 minute increments until it is soft enough.
- Now scoop out all of the pumpkin from the shell and place in separate bowl (or directly into blender if you plan to use a blender)
- To puree the pumpkin, either use a blender or a staff mixer and puree the pumpkin until it is a smooth and shiny texture. To ensure you didn't miss any chunks, run it through with a fork to check for small chunks and puree these chunks as well.
- Now grab your pie dish. If you are using store bought pie dishes with crusts, then proceed with these. If you are making your own crust, you can follow this recipe: https://www.allrecipes.com/recipe/12492/pie-crust-iv/ (will eventually add this to my website as well)
- Now that the pie dish with crust is ready, mix the pie ingredients together. Add the following to a mixing bowl and mix well:3 cups pumpkin glop (puree)1 cup sugar (I use 1/2 cup brown sugar)1.5 teaspoon ground cinnamon1 teaspoon ground cloves1 teaspoon ground allspice1/2 teaspoon ground ginger1/2 teaspoon salt1/2 teaspoon vanilla extract4 large eggs1.5 cans (12oz ea) evaporated milk (alternatively can use heavy or whipping cream)
- Pour the mix into the pie crust. If using the deep dish, it should fit into the 1 dish. If using the thinner, store-bought, dishes you will need 2.
- Bake pie(s) at 425 F/210 C for the first 15 minutes, then reduce temperature to 350 F/175 C and bake another 45/60 minutes, until a clean knife inserted into the center comes out clean.
Notes
A delicious, home made, pumpkin pie. Made from scratch. Top with whipped cream and almond slices and you have a wonderfil desert for any occasion, but most especially for the Thanksgiving season.