Print PDF
Favorite
Email
This instructable is a continuation of my How to Bake a Fresh Pumpkin instructable.
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.
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.
Remove these ads by
Signing UpStep 1The Ingredients
Since you'll be baking, you'll probably want to make sure you have all of the ingredients before starting. The only thing that doesn't really count as 'from scratch' is the pie crusts, but that's because when I took the photos I was feeling lazy.
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.
You'll need:
*1 pie crust. You can use the store bought kind (either graham cracker or Pillsbury) or make your own.
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.
You'll need:
*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)
| « Previous Step | Download PDFView All Steps | Next Step » |
i have just a few comments:
the whipped cream is best using an electric mixer. i don't think i would be able to get it firm enough with my arm. i put it in tupperware after a while and started shaking it until it was a little firmer. but still tastes good.
with the directions and ingredient amounts given, we were able to fill two store bought pie crusts with it. and it seemed a little bit soupy, but that could be due to inaccuracies in measurement. next time i will add a little more than two cups of pumkin, probably 2 1/4 cups.
and i used ready crust, although it tastes fine, it looks as though the crusts are a little burnt and crispy. all in all i think this is a good recipe!
The mixture might seem soupy, but it should solidify nicely after cooking. It's done when you stick a knife in the middle and it comes out clean.
I too use ready made crusts - and with further experimenting I've found that either lowering the temperature a bit or putting a bit of tin foil around the edges of the crust helps prevent them from getting too toasty.
Hope this helps & glad you liked the recipe!