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Pumpkin pie with one slice removed, a plated slice, autumn gourds and a can of pumpkin puree, with the recipe title.

How to Make a Delicious Pumpkin Pie

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A homemade nine-inch pumpkin pie made with fresh cooked pumpkin or an equivalent amount of thick canned pumpkin puree, brown sugar, warm spices, eggs and evaporated milk.

  • Total Time: 140
  • Yield: 1 pie (8 slices) 1x

Ingredients

Units Scale
  • 1 pie pumpkin, 6 to 8 inches in diameter (you can substitute a butternut squash if you can't find a pie pumpkin or use 2 cups of premade pumpkin filling)
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon each of ground cloves and allspice
  • 1/4 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 12-ounce can of nonfat evaporated milk
  • 1 9-inch pie crust, unbaked

Instructions

  1. Cut the pumpkin in half and scoop out the seeds and insides. (Save the seeds! Dry them and feed them to the birds, or roast them and eat them yourself.) 
  2. Place the pumpkin halves cut-side-down onto a casserole dish with a cover (you can use 2 casserole dishes, one for each half, if you need to). 
  3. Poke the skins of each half with a fork several times. 
  4. Cover and bake uncovered at 350 degrees for about an hour.
  5. When the pumpkin is baked and cool, pour off any excess water and set it aside. Then scoop out the soft flesh and puree in a blender or food processor. 
  6. Add any pumpkin water as necessary to get a smooth, creamy texture. Alternatively, you could use a food mill.
  7. In a mixer at medium-high speed, mix 2 cups of pumpkin with the evaporated milk, vanilla, and sugar. 
  8. Add the eggs and mix well. 
  9. Then add the spices and salt and mix. 
  10. Pour into unbaked pie shell and bake at 350 degrees for 45 minutes to an hour. 
  11. When the pie is done, a knife inserted in the middle will come out clean.

Notes

Makes one 9-inch pie, cut into 8 slices. For canned pumpkin, use 2 cups plain thick pumpkin puree and skip the fresh-pumpkin roasting steps. Allow additional cooling and refrigeration time before slicing. Baking time varies with the pie dish and oven.

Nutrition

  • Serving Size: 1 slice (1/8 pie)

Find it online: https://experimentalhomesteader.com/how-to-make-pumpkin-pie/

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