Monday, September 3, 2012

Fall Pumpkin Pie (from a real pumpkin)

Directions for Making Pumpkin Pie from Scratch

Yield: It really depends on the size of the pumpkin and the size of your pie plate.

* A sharp, large serrated knife
* A fork and large spoon
* a large microwaveable bowl or large pot
* 1 large (10 inch) deep-dish pie plate and pie crust


* 1 cup sugar
* 1.5 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 1 teaspoon ground allspice
* 1/2 teaspoon ground ginger
* 1/2 teaspoon of vanilla extract
* 4 large eggs
* a pie pumpkin turned into 3 cups sieved, cooked pumpkin
* 1.5 cans (12oz each) of evaporated milk
If you can't get evaporated milk, just use milk.

Step 1 - Get your pie pumpkin

"Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types.

~ Wash the exterior of the pumpkin in cool water, no soap.
~ Cut the pumpkin in half. A serrated knife works best!
~ Scoop out the seeds...And scrape the insides using a large spoon

Step 2~ Cooking the pumpkin

~ Bake in the oven
~ Cut the pumpkin into halves or quarters and place into large casserole dish skin side up.. Cover with foil and throw it in an 350 F oven.
~ Cook about 45 minutes to 90 minutes (test it periodically by sticking it with a fork to see if it is soft!)It is DONE when soft

Step 3~ Scoop out the cooked pumpkin
~ Wait until the pumpkin cools slightly, then lift away skin with a fork, it should come off very easy, if not wait until it cools more remove it from dish and scoop out flesh with large spoon

Step 4 - Puree the pumpkin
~ When you blend your pumpkin you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes. You can either use a hand blender but many times I feel a whisk works just as well!!

~Note: If your puree has standing water drain a little but otherwise dont worry about it being watery.. this is the way REAL pumpkin puree is...

Step 5 - Done with the pumpkin!
~ The pumpkin is now cooked and ready for the pie recipe.

Note: You may freeze the puree or pie filling to use it later!

Step 6 - Make the pie crust.. It is also time to start preheating the oven.
Turn it on and set it to 425 F

Step 7 - Mix the pie contents
~ Here's where it gets really easy. If you start with a fresh 8" pie pumpkin, you will get about 3 cups of cooked, mashed pumpkin. Perfect now add the items below..

* 1 cup sugar
* 1.5 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 1 teaspoon ground allspice
* one half teaspoon ground ginger
* 4 large eggs
* 3 cups pumpkin puree
* 1.5 cans (12oz each) of evaporated milk
* 1/2 teaspoon of vanilla extract

~ Mix well using a hand blender, mixer or whisk.

Step 8 - Pour into the pie crust
~ For a nice deep, full pie, fill it right up to about one quarter to one half inch from the very top.

~ NOTE: Yes the mixture is very runny! No you did NOTHING WRONG.. It may start as a soup, but it will firm up nicely in the oven!

~ NOTE: You may want to cover the exposed edges of the crust with strips of aluminum foil to prevent them from burning!

Step 9~ Bake the pie
~ Bake at 425 F(210 C ) for the first 15 minutes, then turn the temperature down to 350 F( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.

Step 10~ Enjoy!!!
~ Top with some whipped cream or a scoop of vanilla ice cream and enjoy!!!


  1. We just harvested our pumpkins today, just in time recipe!

  2. Thank you for sharing this. I know it sounds silly but I never knew how to make the pie from a real pumpkin and not the can. I have pumpkins growing now and can't wait to try this.

    1. I hated pumpkin pie because the only ones I had were from a can, my husband though loved pumpkin pie so if was going to be in my kitchen it wasnt coming from a can so I made this up tried a piece and fell in LOVE!!!! Hope you enjoy!!!