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
Ingredients
- 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
Instructions
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!
Angie, I have always made my pumpkin pies from a real pumpkin. I use sugar pumpkins, which are the small ones you see in the grocery stores. Also I’ve always baked mine in the oven in cake pans, 9×13 inch, with water in the bottom till they soften, about 350 degrees, let them cool, pull the stem off, cut them into wedges and using a knife take the peeling off and the insides off of each wedge. Then I cook mine more in the microwave covered with plastic wrap. You want it where you can mash it, however, I learned one time from a 5th grade student that I should puree the pumpkin. He was right and I did and it worked great. Just a thought….I’ve been doing that for years and my family expects it from me and it just makes such a better pumpkin pie than canned does, doesn’t it? Love your blog.
I attempted my own puree once and then I went back to canned. Haha! The homemade puree was too watery for me. Maybe I should try it with the big jack-o-lantern pumpkins next time!!
Sometimes if I add too much water I’ll get watery pumpkin puree but if that happens I normally just strain the water out. I try to keep some frozen in 1 cup portions in the freezer so I don’t have to remember to buy canned haha
Beautiful pie Angie!
Hate when that happens! Homemade pumpkin pie is so easy to make and so good – love all the spices in your recipe.
Aw I love the updated post!! This is def. on my to-do list!