Description

A pumpkin pie recipe utilizing a fresh, whole pumpkin. This recipe makes two normal sized pies, but it should be able to be scaled down for one pie. Borrowed from pickyourown.org.

Ingredients

  • 1 pie pumpkin or 3 cups cooked pumpkin
  • 1 cup sugar
  • 1.5 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp vanilla extract (optional)
  • 1/2 tsp salt (optional)
  • 4 large eggs
  • 1.5 cans (12oz) evaporated milk
  • 2 frozen pie crusts (usually 1 package)

Directions

  1. Wash pumpkin, cut open, scoop out seeds and fibers.
  2. Steam pumpkin on stove, 20-30 minutes or until tender.
  3. Scoop out cooked pumpkin and discard skin.
  4. Puree the pumpkin with a blender until smooth.
  5. Mix all ingredients together in a bowl and pour into frozen pie crusts.
  6. Bake at 425 for the first 15 minutes, then turn the oven to 350 for the remaining 45-60 minutes. The pie is done when a knife can be removed cleanly.
  7. Let the pie cool before eating.

Notes

  • Mixture will be very runny when pouring into the crusts, but it will firm up in the oven.
  • Depending on the size of the pie pumpkin, it may yield much more than 3 cups. The Pumpkin Bread recipe can be a good way to use the extra.

Pictures