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Jennifer's Pumpkin Pie


Light and wonderful pie, with a hint of citrus, from Dunsmuir Brewery Works in Dunsmuir Ca. Baked by in-house baker, Jennifer. The roasting of the pumpkin makes a much lighter pie than the heavy pie from canned pumpkin. Jennifer made hers with a home-grown white pumpkin, which I could not find at local stores.

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Rate this recipe 4.5/5 (23 Votes)


  • 1 Pastry for a 9" Pie
  • 1 Sugar Pumpkin, or small White Pumpkin, Roasted, Skinned and Puree'd
  • 1 can evaporated milk
  • 1 C packed Dark Brown Sugar
  • 2 Eggs
  • 1 T flour
  • 1 t Salt
  • 1/2 t Pumpkin Pie Spice (McCormick)
  • Zest of 1/2 Orange


Preparation time 20mins
Cooking time 70mins
Adapted from


Step 1

Slightly beat eggs,
Add: B. Sugar, Flour, Salt, 2C Pumpkin Puree, Spice, Milk and then Zest.
Whisk well after each addition.
Pour into unbaked pastry shell
Bake at 450 deg. for 10 min
Reduce to 350 deg. and bake for 40 min



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