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Homemade Pumpkin Pie

Crust:

Every Day Pie Crust

(I cut this recipe in half since I only needed 1 pie shell. Have fun halving 1 egg, lol)


Filling:

3 large eggs

1/3 cup sugar

1 14oz can sweetened condensed milk

1 1/2 cups pumpkin puree

3 tablespoons butter, melted and cooled

1 tablespoon flour

1/2 tsp nutmeg

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves


Bake pumpkin:

Snag a pumpkin of your choosing (I stole a ghost pumpkin from my parents' farm. I've also heard that sugar pumpkins and Cinderella pumpkins are good varieties for making pie.) Using a sharp knife or fork, poke several holes all over your pumpkin. Place on foil-lined cookie sheet and bake at 350 for an hour or until pumpkin is soft when poked with a fork. Cool completely. (This could take several hours.)

Cut open pumpkin, scrape out seeds and guts. Using an ice cream scooper, scrape the rind into a bowl. After you've collected as much rind as your patience allows, puree it in a food processor. (If you don't have a food processor, you should invest in one now.) Voila: You have pumpkin mash ready for pie!


Mix all ingredients together with pumpkin mash. Pour into prebaked pie crust. Bake at 350 for 50-60 minutes or until filling is set along the edges and slightly loose in the middle.