You’ve just not had pumpkin pie until you’ve had one from scratch. From a real pumpkin, not one in a can!
First, whip up your favorite crust…or I guess you can use store bought. *gasp*
As far as the pumpkin filling goes you will need:
- (1) 9″ pie pumpkin (this will actually make enough pumpkin glop for 2 pies (or you can save the rest to freeze)
- 1 1/2 cups sugar
- 4 lg eggs
- 18 oz (or 1 1/2 cans) evaporated milk (You can also use powdered milk, but only added 40% of the water)
- Pumpkin Pie spice and cinnamon to your liking. We really like this stuff…so I added probably 2 tsp of cinnamon and at least 1 tsp of pumpkin pie spice. (If you do not have pumpkin pie spice..you can use allspice, ginger, and gr. clove)
To begin…Wash your pumpkin and make him beautiful. Then chop him in half.
Then you will need to scrape out all the seeds and stringy goodness. I noticed that after I got the seeds out it was easier to use a metal ice cream scoop. You can reserve the seeds for roasting, and even for planting. Our hope is to plant some so that I won’t have to go on a mad search for Pie Pumpkins again…plus you won’t have the cost of the pumpkin. Now that’s a good deal!
Once you have all the stringy goodness out, place both halves in a pressure cooker with just enough water to cover the bottom. Place the lid on and cook for 10 mins at 10 lbs pressure. If you do not have a pressure canner, there are numerous other ways to “cook” it. You can place it in a steamer basket w/lid on your stovetop. This will take about 20-30 minutes. You can also do it in your oven. Place both pieces cut side down on a baking sheet. Place in a 350 degree oven for about an hour. You will know when it is done by sticking your fork in it. It needs to be very soft.
Once you are done cooking the pumpkin it should fall right out of the skin. Use a spoon and scoop it all out and put into a large mixing bowl.
Mix the pumpkin until it is smooth and creamy. This should make about 3 cups of pumpkin glop. If you only want to make one pie and keep the pumpkin glop for muffins for something else…you will only need about 1 1/2 cups of pumpkin and half of the other ingredients.
Add in all the remaining ingredients and mix well. Your final product will be very runny. Don’t worry…it will thicken up in the cooking process.
Put your pie crust in your pie pan, and pour in your pumpkin filling. Do not overfill..it makes a mess!
Bake for 15 minutes at 425 degrees. Then turn it down to 350 degrees and bake for 45-60 more minutes. It will be done when a knife inserted into the center comes out clean.
* The breakdown cost of my from scratch pie is: $2 for the pumpkin, $1.29 for evaporated milk, .44 for the eggs, and the crust is really hard for me to figure..so my guess is .50 (my recipe makes 4 single crust pies and has minimal ingredients) for a total cost of $4.23 for 2 pies. So about $2.12 for one, and it tastes much, much better than a store bought, or “pumpkin from a can” pie.**