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Scratch Pumpkin Pie

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Ingredients

Adjust Servings:
1 small fresh pumpkin, smaller is better, about 8-12 inches tall. 2 cups finished pumpkin per pie
1 (12 ounce) can evaporated milk
3 eggs
3/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg, if desired
1/2 teaspoon ground cloves, if desired
1 (9 inch) deep dish pie shells

Nutritional information

343.1
Calories
127 g
Calories From Fat
14.1 g
Total Fat
5.8 g
Saturated Fat
109.4 mg
Cholesterol
410.1 mg
Sodium
46.2 g
Carbs
1.3 g
Dietary Fiber
26.2 g
Sugars
8.8 g
Protein
100g
Serving Size

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Scratch Pumpkin Pie

Features:
    Cuisine:

    Is it supposed to be really liquidy? Like before cooked i mean.. its really liquidy

    • 290 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Scratch Pumpkin Pie, This pie has an old fashion look and taste to it because use a fresh pumpkin not pumpkin from the can I make this recipe myself because I like squash and have always liked the smell of the jack-o-lantern as a child I have also used an acorn squash This is for the person who likes to putter in the kitchen Yes, it’s time consuming This recipe will make one pie plus one quart pumpkin custard see directions , Is it supposed to be really liquidy? Like before cooked i mean its really liquidy, Thank you, absolutely delicious, and TOO easy 🙂


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    Steps

    1
    Done

    Wash Pumpkin, Remove Seeds,Place in Bowl and Set Aside,(more on Seeds Later).

    2
    Done

    Cut Pumpkin Into Pieces Small Enough to Fit Into Metal Colander, or Veggie Steamer, Place Into Large Enough Pot So Colander Fits Into It, Fill Bottom With Water (to Your Second Knuckle) Put Tight Lid on Pot and Bring to Boil. When Water Is Boiling Reduce to a Hard Simmer. Fork Test For Doneness After 1/2 Hour, Check Water Level. Repeat Every 15-20 Minute Until Done-Like Your Boiled Potatoes.

    3
    Done

    Drain Water Carefully, With Clamped on Lid and Potholders.

    4
    Done

    Set Aside to Cool. When Cool, Place Skin Side in Palm of Hand and Remove Pulp With Spoon, Spoon Into Bowl.

    5
    Done

    If You Want Puree Type Pumpkin, Put Through Sieve, Food Mill, Blender, or Food Processor. I Like Mine Using the Hand Potato Masher, Mashed Well.

    6
    Done

    Measure Out 2 Cups Pumpkin For Pie, Put Into Bowl. Place the Rest Into Freezer Containers For Later (2 Cups For Pies) Pies and Bread or Cookies, or as a Side Veggie.

    7
    Done

    Add in Bowl Sugar, Salt, Spices, Eggs. Mix Then Carefully Add Milk and Stir.

    8
    Done

    Pour Into Pie Shell, Foil Edges, and Place on Foiled, Cookie Sheet and Bake 350f For 50-60 Minutes. Give Knife Clean Test. If not Clean, Bake Longer.

    9
    Done

    Left Over Pumpkin Pie Mix I Place Into a Greased 1 Qt.oven Proof Dish and Bake in a Water Bath Like, Custard.

    10
    Done

    Pumpkin Seeds Keep the Kids Busy, Let Them Clean Them, Do not Worry About the Strings This Is There Project. Soak Over Night in Salt Water. Heat Oven to 300f; Melt Some Butter (2-3 Tsp) on Cookie Sheet in Oven. Place Drained Seeds on Sheet and Add Pumpkin Pie Spices and Sugar or Cinnamon and Sugar to Taste. Stir Every So Often- 15-20 Minutes, They Will Stick Together, Just Mash Out With Your Pancake Flipper. After About 30-45 Minutes They Should Be Done. Give Them the "crispy" Test. Careful--the Hot Sugar Will Burn Your Fingers.

    Avatar Of Liam Adams

    Liam Adams

    Culinary explorer on a mission to discover and share the flavors of the world.

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