Make a Pumpkin Pie with Homemade Pumpkin Puree

Thanks to my ambition earlier this week, I now have four cups of homemade pumpkin puree. What to do next? The first thing that comes to mind of course, is bake a pumpkin pie! Here’s the recipe I used, and it tasted great!

I did wonder at first if my puree might be too wet. Other recipes talked about squeezing homemade pumpkin puree through cheesecloth to get rid of excess moisture. One recipe suggested putting it in a colander lined with paper towel, so I gave that a try. No excess water dripped out, so I probably could have skipped that step, however it is something to be aware of.

This recipe made a little bit more than my 9″ pie pan could hold. It’s possible it could be stretched to make two thinner pies.

homemade pumpkin pie

Homemade Pumpkin Pie Recipe

Ingredients:
2 cups pumpkin puree
12 oz can evaporated milk (or make your own evaporated milk)
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

Note:I used my Mix-In-The-Pan Pie Crust Recipe

Combine all the pie filling ingredients in a mixing bowl.  You can use an electric mixer, but it is a pretty wet mixture that might splash around. Pour the pumpkin mixture into your unbaked pie crust.

Put strips of foil around the edge of your pie to keep the edges from burning. Bake in a preheated 400 degree oven for 40 minutes, or until a knife inserted into the pie comes out clean.

homemade pumpkin pie

As you can see in the photo up top, I still had a little trouble with the edge of the pie crust. Some of the mixture sloshed over and that made the tin foil stick to the crust. This confirmed what I already knew . . . the hardest part of making a pumpkin pie is getting it from the counter to the oven without spilling it!

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5 Comments

  1. Nce website!
    Your ingredients are the same as my favorite recipe from The Modern Family Cook Book by Meta Given, ~1953. The instructions say “Turn pumpkin into a saucepan and cook over direct heat for 10 minutes until somewhat dry and slightly caramelized, stirring constantly.” This helps with the excess moisture. Dry ingredients are added to the pumpkin, followed by the mixed wet ingredients. Baking is 450°F for 15 minutes, then 300°F for 40 minutes. Initial high heat puffs the crust; slow baking allegedly helps avoid cracks and wrinkles—although it looks as though you’ve already conquered that issue. The lower temp will also help your keep your crust from burning without the need for foil.

  2. I wanted to add that I made this recipe with maple syrup in place of the sugar and it turns out amazing.

    Second you can make this pie in a glass baking dish with no crust and it works great! The pie pulls away from the sides and comes out in nice slices.

    I put my glass baking dish in the oven and then pour the mixture right into the oven, so I never need to transport it when it is liquid.

    Great site!

  3. Go ahead and carve your pumpkins…just do it on Halloween afternoon and use those little battery lights inside instead of candles, or tea lights, if you are worried about wax.

    Then make your pumpkin puree the next day and freeze it.

  4. With all of the pumpkin shortages all over the country, making your own seems to be the best answer. I told my kids that we weren't carving our pumpkin this year because I was freezing the puree. They think I'm nuts now, but when they are eating pies all winter, they will thank me.