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For all of you bloggers out there, let me ask a question. Have you ever written an entire post, finished putting in the photos and hit preview only to have your computer freeze and lock up…. causing you to restart it and loose everything that you and typed? I imagine that some of you can feel my pain! That’s exactly what happened with this post for pumpkin pie post tonight. I am trying to update an old (and ugly) pumpkin pie post on the blog, write out a great post and BAM, my computer obviously hated it and decided to eliminate it along with my patience. I have to be at the gym at 5:30 in the morning and I’ve just added more work into tonight’s schedule. lol
Like I was saying before my computer went all crazy and deleted everything, my first pumpkin pie that I served as dessert from from a box. Yep, a frozen (thawed and baked) pie from a box use to grace my Thanksgiving day table. Then after I had been married for a few years I decided to make a pie instead of buying one. I made one from canned pumpkin pie filling…. I’m pretty sure that it was just pumpkin pie filling poured into a crust.
But then, I moved on up to Homemade (from real pumpkins) Pumpkin Pie. Back in 2010 I broke tradition…I didn’t crave pumpkins. I was crushed. But we literally didn’t have time. I regretted it big time and didn’t want to just toss the beautiful pumpkins that we had bought.
So I made pie; I made homemade pumpkin pie for my BigBear. He loves pumpkin pie and I was excited to make one for him. Heck I had been cooking for a few years now (yeah I didn’t start cooking until I got married), so I knew I could make a pie. How hard could it be?
Well my first attempt was a flop. I made the pie, took it out of the oven, sliced into it, tasted it…. and it was awful! Ok, maybe this pie was going to take a little more work..but what had I done wrong? I tried again the next night. I added more spice and I pureed the pumpkin “meat”. Yes, I made my own pumpkin puree from our pumpkins. The second attempt was a success! The pie was fantastic. Perfect texture and perfect flavor! I was so excited! Big Bear loved it and I loved it!
So this pumpkin pie became tradition. Every year I made Pumpkin Pie with my homemade pumpkin puree. I also make my homemade pumpkin puree from large “Jack O’ Lantern” pumpkins and I KNOW you’re suppose to use pie pumpkins but I do not. I use large pumpkins because I can get more puree 🙂
So, do you make pumpkin pie? How do you make yours?
Homemade Pumpkin Pie
- 2 refrigerated pie crusts
- 3 cups pumpkin puree (homemade is best)
- 1 cup sugar
- 2 teaspoon ground cinnamon
- 2 teaspoon ground cloves
- 3 teaspoon pumpkin spice
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 4 large eggs
- 2 tablespoons of vanilla
- 18 oz of evaporated milk
- Cool Whip*optional
Pre-heat oven to 425F.
In a large mixing bowl, Mix together the sugar, cinnamon, cloves, pumpkin pie spice, ginger and salt. Mix in eggs. Mix in vanilla. Mix in Pumpkin puree.
Mix in evaporated milk. Mix very well! Mix WILL be watery!
Pour into a prepared crust!
Bake at 425 F for 20 minutes, then turn the temperature down to 350 F bake for 1 hour and 30 minutes.
Pie will not "jiggle" once it's done.
Cool on wire rack!
This recipe will give you two pumpkin pies! Keep both or give one away!