We had 2 leftover pie pumpkins from Halloween that we bought at the Farmer’s Market so we decided to give making a homemade pumpkin pie a try. I was apprehensive-cans of pumpkin seem simple, but we were determined to try this and I have to say…it came out phenomenal and you can totally taste the difference! Here’s the recipe-give it a try! You won’t look at a can of pumpkin the same way again.
Ingredients (to make 2 pies)
- 2 small pie pumpkins
- 1 heaping cup sugar
- 3 heaping teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 eggs
- 3.5 cups pumpkin puree (which you should get from the 2 pie pumpkins)
- 12 oz can of evaporated milk
- pie crust (store bought or homemade-totally up to you)
Wash the pumpkin and cut it in half. Ours was tough, REALLY tough, to cut. A serrated knife might work best. Just be careful! Next, scoop out all the seeds with a spoon or an ice cream scoop and either toss them or put them aside to bake later. Then cut the pumpkin into fourths (or whatever works best for you) and steam the pieces until they are soft and it easily separates from the skin. We steamed ours for about 40 minutes. Now scoop out the steamed pumpkin and drain the water off and puree the pumpkin. I just used a hand mixer on the fastest setting and went at it until it was pureed (about 4 minutes or so). The more time you spend on this, the better consistency the pumpkin will be. You want a satiny texture-that’s how you know you’re done! Now add all of the other ingredients and mix well with your hand blender. Last, pour the mixture into your pie crust (it doesn’t rise much at all, so fill em up) and pop it in the oven at 425 for 15 minutes and then turn the temperature down to 350 and bake for another 50 minutes or so. The knife test works for pumpkin pie too to see if it’s done. A clean knife means take it out and let it cool! Voila and enjoy! I love my pie cold with some whip cream and tea!
**Note: Make sure that you keep this pie in the refrigerator. After some research (we have always kept store bought pies on the counter), homemade pumpkin pies need to be refrigerated to keep them fresh and bacteria free. Good to know!