Homemade Pumpkin Pie Recipe
The holidays are here and one of my favorite desserts is Pumpkin Pie. This homemade pie is made from scratch with real pumpkin that you buy at your local farm or grocery store. You can use either real sugar or to reduce carbs and calories, you can opt for Splendor.
Cooking Pumpkin
Pumpkin Pie Ingredients
Pumpkin Pie Recipe
Ingredients
- 1 unbaked 9 inch deep dish pie shell
- 1/8 of cup of Splendor or ¾ cup granulated sugar
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tbsp Pumpkin Pie Spice
- 1/4 tsp ground cloves
- 2 eggs
- 1 3/4 cup cooked pumpkin
- 1 1/2 cups (12 ounces) evaporated milk (you can use fat free or low fat evaporated milk to reduce calories)
Preparing the cooked fresh pumpkin
- 1 small pie pumpkin.
- 1 tbsp butter or margarine.
- 1 tsp salt.
- Cut out stem of pumpkin.
- Cut pumpkin in half and scrape out seeds and strings.
- Put pumpkin in a large pot put enough water in to just cover the pumpkin.
- Add salt and butter or margarine.
- Cover and bring to a roaring boil then reduce heat a little so it’s still bubbling.
- Cook until it breaks apart with a fork easily – do not cook until it’s mushy.
- Strain and let cool.
- When the pumpkin is cool, peel the skin off.
- Mash with a mixer or potato masher to the consistency of mashed potatoes.
- You can refrigerate or freeze until you’re ready to use.
Directions Making Pumpkin Pie
- Combine the sugar, salt, and spices in a small bowl.
- Beat the eggs lightly in a larger bowl and stir in the cooked pumpkin and sugar/spice mixture.
- Gradually stir in the evaporated milk.
- Pour into the pie shell.
- Bake in a preheated 425 degree oven for 15 minutes.
- Reduce the temperature to 350 degrees and bake for 40-50 minutes or until a knife or toothpick inserted in the center comes out clean.
- Let cool for about 3 hours.
- You can chill in the refrigerator but do not freeze.
Enjoy and happy holidays!
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Looks delicious! I’d love to make this while pumpkins are still in season. Thanks for sharing it!
You will love it! Only use fresh pumpkins, because that’s what makes it so good!
That pumpkin pie is gorgeous – something I can sink my teeth into!
Cheers,
Gera
Gera,
It goes great with hot chocolate or milk.
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