Comments on: Homemade Pumpkin Pie

By: Kayle (The Cooking Actress)

Kayle (The Cooking Actress) — Fri, 15 Nov 2013 02:19:00 +0000

Aw I love the updated post!! This is def. on my to-do list!

By: Angie | Big Bear's Wife

Angie | Big Bear's Wife — Thu, 14 Nov 2013 15:29:00 +0000

In reply to Karly Campbell. 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

By: JeanettesHealthyLiving

JeanettesHealthyLiving — Thu, 14 Nov 2013 15:11:00 +0000

Hate when that happens! Homemade pumpkin pie is so easy to make and so good – love all the spices in your recipe.

By: Stephanie @ PlainChicken.com

Stephanie @ PlainChicken.com — Thu, 14 Nov 2013 14:59:00 +0000

Beautiful pie Angie!

By: Karly Campbell

Karly Campbell — Thu, 14 Nov 2013 14:42:00 +0000

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!!

By: Rene

Rene — Wed, 25 Sep 2013 18:03:00 +0000

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.