But then, I decided that I really, REALLY wanted to move on up to Homemade (from real pumpkins) Pumpkin Pie.
Back in 2010 I broke tradition…I didn’t carve pumpkins. I was crushed. But we 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”.
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
Homemade Pumpkin Pie
Homemade Pumpkin Pie from scratch is easier than it sounds! A Perfect dessert for Thanksgiving! Learn how to make this amazing pumpkin pie from scratch
- 2 refrigerated pie crusts
- 3 cups pumpkin puree
- 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. ix in vanilla.
Mix in Pumpkin puree. Mix in evaporated milk. Mix very well!
Mix WILL be watery!
Pour into a prepared crusts!
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!
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