Yummy Pumpkin Pie

My favourite thing about Fall is pie, well, that and I like the leaves when the colour changes. Raking them up is fun when you’ve got a kid to jump in the pile with. 😉

But back to pie.

I love apple pie, but I really love pumpkin pie.


I think it tastes best when you use fresh pumpkin puree but if you don’t live anywhere near where you can get pumpkins (or heck it’s the wrong time of the year and you’re craving pumpkin pie) you can use the canned pumpkin puree.

It’s super easy to puree a pumpkin.
1. Preheat oven to 375F
2. Choose a pumpkin, slice the top handle off and then slice in half lengthwise.
3. Scoop out the seeds and stringy bits and discard (or save the seeds to roast them)
4. Place cut side down onto a cookie tray (I line it with parchment paper to make cleanup easier).
5. Roast for one hour.
6. Take the pumpkin out and let cool. Peel the skin off and puree in a blender or whatever ya got.

No need to add water or anything, your pumpkin should be fine. 

I actually tried once adding a bit of water but then the pie wouldn’t set.

Here’s my favourite pumpkin pie recipe adapted from an old cookbook I’ve stolen from my mum. (Sorry, mum!) It’s missing it’s cover so I’m not sure of the name.


My Favourite Pumpkin Pie
Ingredients:
1/2 tsp nutmeg
1/2 tsp allspice
1 1/2 tsp cinnamon
1/2 tsp salt
1 cup white sugar
1/2 tsp cloves
1/2 tsp ginger
1 1/2 cups of pumpkin puree
2 eggs well beaten
1 2/3 cups evaporated milk.

In a small bowl combine all the dry ingredients.
Stir together the pumpkin puree and the beaten eggs. Add in the sugar/spice mixture. Stir well.
Gradually add the milk.
Pour into an 9-inch unbaked pie crust. **
Bake at 425F for 15 minutes then lower heat to 350F and bake for about 45 minutes or until set.

Let cool, then eat! Easy peasy. You don’t even need to use the mixer, you can beat those eggs for a couple minutes with a whisk, and just use a wooden spoon to mix everything else. (Also, that statement is assuming you used a frozen pie crust like me, otherwise you probably did need to use the mixer. Sorry)

**The recipe says one pie crust, but I had better results splitting it in two. Seemed to set better. And I got two pies out of it!! Also I would start checking after 35 minutes at 350F, your oven may be more efficient than mine 😉

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