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Scratch Pumpkin Pie

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Picture of Scratch Pumpkin Pie
This is a pumpkin pie made with fresh pumpkin
You'll need..

A pie pumpkin
eggs
sugar
assorted spices, nutmeg, cinnamon, vanilla
evaporated milk

flour
salt
crisco
water

and whipped cream
 
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Step 1: Get yourself a pumpkin

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Not a jack o lantern pumpkin, a pie pumpkin, pie pumpkins are available at most grocers right now. This one here is a Seminole pumpkin, just about as tasty as they come, usually only available at specialty growers.

Take your pumpkin and cut it in half and scoop out the seeds, put each half face down in a roasting pan with about half an inch of water. Now roast the pumpkin for about 40 minutes at 350 degrees.

Step 2: When you take the pumpkin out of the oven

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you'll see that is soft and starting to collapse under it's own weight, let it cool until safe to handle. then use a spoon to scoop out all the tasty flesh, if it's still warm it's hard to resist eating it.

Step 3: Strain!!

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Pass the pumpkin mush through a food mill, or potato ricer, or chinois, or a china cap. This smooths out the pulp and makes for a lighter texture pie.

Step 4: Now the crust

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Mix 1 1/3 cups flour with 1/2 cup crisco and 1/2 teaspoon salt until it forms pea sized lumps. Now add 3 Tablespoons ice cold water and gather the dough with a fork.

Roll ball of dough out on a floured counter until it's larger than you pie plate. Now carefully lift it onto your pie plate.

Step 5: Breaktime

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Feed the dog some whipped cream

Step 6: The Filling

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This is basically the recipe off the Libby's can, it's simple and I love the flavor.

Beat two eggs, stir in 3/4 cups sugar, 1/2 tsp salt, 2 tsp cinnamon, 1/2 tsp each ground cloves and nutmeg. Add two cups of pumpkin puree (mush) and finally stir in one 12 oz can evaporated milk.

Yes it will seem soupy.
workislove2 years ago
Thank you so much for showing this, I tried this one halloween 4-5 years ago, and I haven't bought a can of pumpkin ever since. Though it was time I commented.

I've used several types of pumpkins and squash - I have a white pumpkin in the oven right now!
uuuh, what is the texture of pumpkin pie? this looks yummy!
muyo194 years ago
I have to try this for thanksgiving, it looks good.
Tool Using Animal (author)  muyo194 years ago
Don't forget to roast the pumpkin seeds, did that tonight, after tossing them with lime juice and chili powder, a Martha Stewart recipe.
Thanks!
Made this tonight with my 3 year old and my dog, the dog loved the whipped cream! Thanks for sharing we had a great time making this.
vadios5 years ago
Excuse me, could you please tell what the "crisco" actually is? Is it some kind of butter?
Tool Using Animal (author)  vadios5 years ago
Crisco is a vegetable "shortening" some sort of solidified hydrogenated fat product.
Thanks! I'll try to make this cake tomorrow just to have an idea how it tastes :) 
NoFiller5 years ago
The secret in our family is to use butternut squash, which are much easier to find. They work well in the pie because there are less seeds to scoop out and the flesh is more flavourful and sweet. The only downside is that it feels way cooler to start off with a pumpkin.
ElJefeUno6 years ago
Feeding the dog whipped cream is definitely crucial to the process.
Oh yeah Big time :D
Kaiven6 years ago
Must... resist... NOOO!! I MAUST HAVE PIE NOW!!!! i will be making this...one day...when i am able to do anything without my mom yelling at me for expirementing with recipes... yes i will make it!! thank you for the instructable, it is great ;)
Shifrin7 years ago
I've always liked Pumpkin Pie, this is a Rather "Fancy" pie, it looks great! to bad I lost my chance to make it, it will be another year until I can find a good Pumpkin in the local Market... Great Instructable!
drake7 years ago
I love pumpkin pie and never made, tasted, or seen homemade pumpkin pie and really wanted to make one. Thanks! PS love the dog
...mmm....pie... i love pumpkin pie! but i never made it from COMPLETE scratch!! this looks very good! I will have to make it sometime, and if its good i will make it for Thanksgiving. Great instructable!
stranoster8 years ago
I love pumpkin pie! Good work!
zachninme8 years ago
That is an interesting little device you have there to cut the fat into the flour. I find that a Food Processor does just as good of a job, however :-)
A food processor would be a waste and most likely cut in the ingredients and ruin your crust. Plus the pastry cutter allows more freedom over how flaky you want your crust leaving your food processor free to make some topanad or somthing of the sort, you can even make whipped cream in a food processor.
You use pulses, you don't try to make a smoothie :P
Wow, I know. Its like I'm a master chef en cuisine or anything...o wait I am.
ewilhelm8 years ago
Fresh pumpkin is obviously going to be much better than canned, but still let me ask: Can you recommend a brand of canned pumpkin that best approximates fresh? I will also accept that there is no comparison between fresh and canned.
Tool Using Animal (author)  ewilhelm8 years ago
Sorry Eric, not to sound snobbish, but I've never used canned pumpkin, i'd just suggest avoiding the pre-seasoned ones. If you can't find pie pumpkins you can substitute hubbard squash or calabazas. And the puree can be frozen for later use. Zack, it's called a pastry blender, an early manually powered food processor, you take it out of the drawer (5 sec), blend shortening (120 sec) and throw straight into dishwasher (5 sec). It take me half an hour just to find the parts for the food processor.
Here's the result of the Cook's Illustrated canned pumpkin test:

Libby's and One-Pie ended up in a dead heat. While some tasters favored the "creamy" texture and "mild sweetness" of Libby's, others preferred the slightly "denser" texture and "sharper" pumpkin flavor of One-Pie. Farmer's Market was disqualified for its unpleasantly "vegetal" and "chalky" flavor.
msimon38 years ago
I use a pastry blender too. Food processors always overwork the crust and make it hard as a rock.

Have you tried dry baking the pumpkin instead? It's a little easier -- just seed and cut the pumpkin into pieces -- and it yields a pie that *never* cracks when cooled.