My pumpkin pie recipe

Posted onAuthormarv howard

pumpkinUp until recently I thought that I didn’t like pumpkin pie. Sure, every turkey day or Christmas I’d eat a slice, but that was primarily out of politeness because somebody went to the trouble of bringing it.

What changed for me was when Barb and I hosted the family Thanksgiving dinner a couple years ago, and I had the wild idea to make a pumpkin pie from scratch instead of using the canned filling. One bite, and I realized that this was the first pumpkin pie I’d ever tasted. Not only that, but i liked pumpkin pie, oh yes indeed.

And so, to spread the blessing of real pumpkin pie – and maybe prevent me from ever having to eat another slice of “polite” pie – here is the recipe I use.

Stuff what goes in the pie
  • 1 1/4 cups pumpkin puree
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon all-purpose flour
  • 2 eggs, lightly beaten
  • 1 cup evaporated milk
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 9-inch pie crust, unbaked (I use Pillsbury – why not? they make a good product)
Prep the pumpkin
  1. Preheat oven to 375 degrees F.
  2. Cut a medium sized (about 4 pound) pumpkin into palm sized sections. Scrape insides with a teaspoon to remove the seeds and pulp. Save the seeds to dry and roast (if you’re into that sort of thing).
  3. Place pumpkin chunks skin side down on foil covered sheet; bake for about 45 minutes.
  4. Allow chunks to cool then scrape the softened flesh into food processor bowl. Puree until smooth.
  5. Set aside 1 1/4 cups of puree for pie; scoop the remainder into a zip top freezer bag (or make some cookies – umm, cookies).
Put it all together
  1. Preheat oven to 425 degrees F.
  2. In food processor bowl combine pumpkin, sugar, salt, ginger, cinnamon, and flour; mix well.
  3. Add eggs; mix well.
  4. Add evaporated milk, water and vanilla; mix well.
  5. Pour pumpkin pie mixture into the 9-inch pastry lined pie pan.
  6. Bake at 425 degrees F for 15 minutes.
  7. Reduce heat to 350 degrees F and bake for about 35 minutes longer, or until pie is set.

And finally, find a friend and share, ’cause that’s why God invented pie.