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Pumpkin Pie


This method is making pumpkin pie from scratch.

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  • 2 cups cooked pumpkin
  • 2 eggs
  • 1 1/2 cups (12 ounces) condensed milk or rich cream
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 1 9 inch unbaked deep dish pie shell



Step 1

-Slice open the pumpkin and cut into large chunks. Don't worry about cleaning the seeds and membrane, when the pumpkin is soft you can easily scrape them off
-Place the pumpkin chunks in large kettle or saucepan and bring to boil. Lower the temp to a low boil and cook pumpkin chunks until soft
-Remove chunks from water and cool slightly so you don't burn yourself when you remove the skins. Skins are easily removed when slightly cool
-Scrape off any remaining membrane

To puree the pumpkin, simply add the pulp to a food processor or blender. Extra pumpkin can be placed in freezer bags (1 to 2 cup portions) and put into the freezer.

-preheat oven to 425 F
-Blend the pumpkin and milk or rich cream together in a medium size mixing bowl
-Mix sugar and spices together thoroughly and stir into the pumpkin mixture
-Slightly beat the eggs and then add to the pumpkin mixture
-Pour into the 9 inch unbaked pie shell
-Bake at 425 for 15 min
-Reduce heat to 350 F and bake 45 additional minutes
-Pie is done when inserted knife comes out clean
-Cool pie on wire baking rack


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