Pumpkin pie is always delicious. But a homemade, fresh pumpkin pie is clearly superior to canned and processed pumpkin filling. This light, fluffy pie is great and easy for baking with the kids as a fun fall activity.
This pie is almost completely home-made, except for the crust. If you want to bake your own crust first, here's a handy recipe.
- 10-inch deep-dish pie plate and pie crust (or two small, 9-inch pie plates and crusts)
- One or two pie pumpkins (sugar pumpkin)
- 1 teaspoon ground cinnamon
- 1 tsp. ground cloves
- ¾ cup packed brown sugar
- ½ tsp. ground ginger
- ½ tsp. ground nutmeg
- ½ tsp. salt
- 1 (12-oz.) can evaporated milk
- 2 eggs
Begin by pre-heating the oven to 400 degrees Fahrenheit.
HOW TO MASH YOUR PUMPKIN:
- Use 1 and ½ pounds of skin-on, raw pumpkin in order to yield 2 cups mashed pumpkin. Halve the pumpkin and scoop out the seeds and stringy portions.
- Cut the pumpkin into chunks and in a saucepan over medium heat, cook it in 1 inch of boiling water.
- Reduce the heat to low, cover and simmer for roughly 30 minutes or until tender.
- Drain, cool and remove the peel.
- Return pumpkin to the saucepan and mash with a potato masher.
THE NEXT STEPS:
Put your pie crust in the dish to get it ready for the filling.
In a large bowl with a mixer speed on medium, beat the pumpkin with the evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into the crust and bake for 40 minutes or until when a knife is inserted 1 inch from the edge, it comes out clean.