Editor’s note: Check out the updated recipe, with more pictures and some refinement after 3 years of making these pumpkin pies.
This year, Paul has really gotten into homemade pumpkin pie. He’s made three pies already! He was going to make a fourth pie, but I think he ran out of time. Here is the process he followed.
The best pumpkins to use are pie pumpkins. They are fairly small, about 2 lbs each, and can be bought at the grocery store. We found them at Publix for $0.99/lb.
First, you need to cut it in half and scoop out the insides. Save the seeds – you can cook them later for a yummy treat! Mmm! Then put the pieces of pumpkin in a dish face down (unlike how they are pictured) and put some foil to cover the pumpkin. Bake it for an hour at 375 degrees.
Here is what it looks like cut and de-seeded. This was Paul’s first time so he cooked them face up. He has since decided that it is better cooking them face down.
After they are cooked scoop out the pumpkin with a spoon. This part should be easy – the pumpkin practically falls off the skin. Mix together the following ingredients until smooth. (Paul added flour if the mixture seemed a bit runny.)
1 1/2 cup pumpkin, 1 cup sugar, 1/2 tsp. salt, 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. ginger, 1/2 tsp allspice, 1/2 tsp cloves, 1 can evaporated milk (12 oz.), 2 eggs
Pour the mixture into a pie crust. We cheated and used a store-bought crust. So I guess it’s not COMPLETELY homemade. Still tasted good, though! Cooking pumpkin pies can be a little tricky. They first go into the oven at 450 degrees for 15 minutes but then the temperature is lowered to 325 for 45 minutes.
Mmmm…. It smells good! Is it done yet?
Our crust got a little burnt, but otherwise it was delicious! We decided that we liked it better after it sat in the refrigerator a day or two. We covered it with foil to protect it. If you’re Paul (or a Garrison), you will mark the foil: “Pumpkin 3.14159265”. Savor and enjoy! Happy Thanksgiving!