Baking pumpkin pies from scratch is somewhat of a tradition in my family, and ever since having had pies made from fresh pumpkin, I can't eat the ones made from canned pumpkin.
You can use this instructable to make a pie from canned pumpkin, but if you're planning on using a fresh one you should follow the instructions in my other instructable.
See the last page for a bonus recipe for homemade whipped cream with flavor booster.
Step 1: The Ingredients
This recipe is based on one out of my mom's ancient Joy of Cooking cook book, but I've added a few things for extra flavor.
*1 pie crust. You can use the store bought kind (either graham cracker or Pillsbury) or make your own.
- 2 cups cooked, mashed pumpkin
- 1 1/2 cups evaporated milk
- 1/4th cup brown sugar
- 1/2 cup white sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 2 eggs
- A pie pan
- some measuring cups and spoons
- some regular spoons for stirring
- a few assorted bowls in various sizes (about 3)
- a blender (optional, but helps)