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Homemade pumpkin pie from scratch

Melissa Dunlap is a writer, editor and blogger specializing in lifestyle communications. Fueled by curiosity, and a tad too much coffee, Melissa enjoys dissecting current trends for the modern woman. When she's not having dance parties w...

Ditch that processed canned pumpkin and try making a pumpkin pie from scratch. Here's a recipe that uses a real pumpkin.

Ditch that processed canned pumpkin and try making a pumpkin pie from scratch using the real deal. Here's a recipe for homemade pumpkin pie using a real pumpkin:


Ditch that processed canned pumpkin and try making a pumpkin pie from scratch using the real deal. Here's a recipe for homemade pumpkin pie using a real pumpkin:

First, prepare the fresh pumpkin.

How to roast a pumpkin:

  1. Choose a pie pumpkin without any major blemishes or soft spots.

  2. Wash the pumpkin under water and brush off any dirt.

  3. Using a sharp knife, cut the pumpkin in half on a cutting board.

  4. Scoop out the seeds and "guts" with a metal spoon or ice-cream scoop.

  5. Lay the pumpkin cut-side down in a large baking dish or pan with sides.

  6. Cover with approximately 1/4 inch water.

  7. Bake at 350° for 45-60 minutes or until flesh is tender (test by sticking fork in it).

  8. Turn over pumpkin halves and, once cool enough to handle, scoop out the flesh.

  9. If the flesh is watery or too moist, place it in a fine sieve over a bigger bowl. Gently stir and turn over to drain the excess water.

  10. Puree the flesh with a hand blender or food processor until smooth.


Note: A 8" pie pumpkin will yield approximately 3 cups of cooked pumpkin. You can also cook two smaller pie pumpkins to yield the amount needed.

 

Homemade pumpkin pie recipe

Adapted from PickYourOwn.org.
Ingredients:

  • 1 pie pumpkin (see above) or 3 cups cooked pumpkin

  • 1 cup sugar

  • 1.5 teaspoon ground cinnamon

  • 1 teaspoon ground cloves

  • 1 teaspoon ground allspice

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon salt (optional)

  • 4 large eggs

  • 3 cups cooks, pureed pumpkin

  • 1.5 cans (12 oz each) of evaporated milk

  • Pie crust


Directions:

Combine ingredients and pour into a prepared pie dish with the pie crust. Bake at 425° for the first 15 minutes, then turn the temperature down to 350° and bake another 45-60 minutes until the pie is set. To check if the pie is done, make sure that the center doesn't wiggle. The sides should look dry, but the center will be a little moist.

Cool and serve with fresh whipped cream or ice cream.
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