Introduction: 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

Step 1: Get Yourself a Pumpkin

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

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!!

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

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

Feed the dog some whipped cream

Step 6: The Filling

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.

Step 7: Cooking Time

Pour filling into one deep dish or two regular pie pans, I chose to make two regular pies so I could bribe people at work. Bake in a preheated oven at 425 degrees for 15 minutes and then at 350 degrees for 40+ minutes until a knife inserted in the center comes out clean.

Step 8: Cool on a Rack

Slice and serve.

Comments

author
hugheswho made it! (author)2016-11-01

Made it!
Thanks for posting.
Don't forget step 5!!

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author
BrandonC2 made it! (author)2015-08-15

I wanted to tell you a short cut I found last winter to making the purée. if you freeze any of the squash or pumpkins and then let it thaw it will turn to mush on the inside. then just scoop it out. No machines required.

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author
lacerrezin made it! (author)2015-06-03

I have made this recipe multiple times since I first came across it in the Fall of 2013. I recommend it!

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workislove (author)2012-12-31

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!

author
AussieAnglerGal (author)2012-03-06

uuuh, what is the texture of pumpkin pie? this looks yummy!

author
muyo19 (author)2010-10-31

I have to try this for thanksgiving, it looks good.

author
Tool Using Animal (author)muyo192010-10-31

Don't forget to roast the pumpkin seeds, did that tonight, after tossing them with lime juice and chili powder, a Martha Stewart recipe.

author
muyo19 (author)Tool Using Animal2010-11-14

Thanks!

author
Fish Nerd (author)2010-10-17

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.

author
vadios (author)2010-04-15

Excuse me, could you please tell what the "crisco" actually is? Is it some kind of butter?

author
Tool Using Animal (author)vadios2010-04-15

Crisco is a vegetable "shortening" some sort of solidified hydrogenated fat product.

author
vadios (author)Tool Using Animal2010-04-16

Thanks! I'll try to make this cake tomorrow just to have an idea how it tastes :) 

author
NoFiller (author)2009-10-02

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.

author
ElJefeUno (author)2008-11-28

Feeding the dog whipped cream is definitely crucial to the process.

author
ReCreate (author)ElJefeUno2009-09-27

Oh yeah Big time :D

author
Kaiven (author)2008-08-07

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 ;)

author
Shifrin (author)2008-01-03

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!

author
drake (author)2007-10-28

I love pumpkin pie and never made, tasted, or seen homemade pumpkin pie and really wanted to make one. Thanks! PS love the dog

author
!Andrew_Modder! (author)2007-05-19

...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!

author
stranoster (author)2007-04-28

I love pumpkin pie! Good work!

author
zachninme (author)2006-11-20

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 :-)

author
campa44 (author)zachninme2006-12-17

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.

author
zachninme (author)campa442006-12-17

You use pulses, you don't try to make a smoothie :P

author
campa44 (author)zachninme2006-12-25

Wow, I know. Its like I'm a master chef en cuisine or anything...o wait I am.

author
ewilhelm (author)2006-11-20

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.

author

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.

author
canida (author)Tool Using Animal2006-12-15

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.

author
msimon3 (author)2006-11-20

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.

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