Wednesday, November 12, 2014

Made From Scratch Pumpkin Pie

What would Thanksgiving Dinner be without a pumpkin pie?  I, for one, don't even want to think about it.  When it comes to pumpkin pie you have everything from canned pie mix to 100% pumpkin puree to choose from.  But, since this is one of the most special dinners of the year, why not get crazy and try making one from the actual pumpkin!

I know what you are thinking "WHAT!?!  Do you KNOW everything I have to do?!?"  Yes, I do know, but perhaps you break it up like my family does, and everyone brings their own dish.  If the pie is your job why not WOW everyone with this AMAZING recipe because I promise you...You CAN taste the difference!

It's super simple so let's get started...

Made From Scratch Pumpkin Pie:
*Prep Time:  30 min.  *Cook Time:  1 hour *Difficulty:  Easy  *Servings:  8 slices


  • 1 medium Pie Pumpkin
  • 1 12 oz. can of Evaporated Milk
  • 2 eggs
  • 3/4 c. Sugar
  • 1 tsp. Vanilla Extract
  • 1 tsp. Cinnamon
  • 1/2 tsp. Ground Ginger
  • 1/2 tsp. Ground Nutmeg
  • 1/2 tsp. Salt
  • 1 9" Homemade Pie Crust

First thing you will need to do is preheat the oven to 375 degrees.

While the oven is preheating, you will need to clean the "guts" out of your pumpkin.

Cut it in half and, with a spoon, scoop out all of the string and seeds.

This is what it should look like.

Next place, face up, on a baking sheet.

Bake in the oven for 1 hour.

While the pumpkin is baking, it would be the PERFECT time to make your Homemade Pie Crust!

When the pumpkin in finished cooking bump the oven temperature up to 425 degrees.

After the pumpkin has finished cooking, let it cool and then scoop the meat from the skin.
Place the meat into a blender or food processor.

Add about a 1/2 c, of water to get it going and puree.
This will yield about 2.5-3 cups of puree.

Next add the puree to a mixing bowl along with the evaporated milk, sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt.

Mix together until smooth.

Pour into your chilled pie crust place on a foil lined baking sheet.

Place into the 425 degree oven for 15 minutes.
After 15 minutes drop the oven temperature 350 degrees and bake for another 45 minutes.
The pie will still be SLIGHTLY jiggly.  Remove from the oven and place on a cooling rack for 1-2 hours.

After the pie has had time to set and cool, slice and serve!

Look at this beautiful color!
The crust is flaky and flavorful and the pie filling.  Oh My!  You will not believe how fresh and light it tastes.  You will not get anything like this from a can, and with a little extra effort your dessert will be the talk of the night!  I like to serve this with a little fresh whip cream of vanilla ice cream and a light dusting of cinnamon on top.

So if you are on for desserts this year give this Made-From-Scratch Pumpkin Pie a try!  You won't regret it!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~


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