Homemade Pumpkin Pie
Homemade Pumpkin Pie
Pumpkin pie just screams Fall, don't you think? From August through December, I fill my house with the heavenly smells, and a crap load of pies! The recipe I'm sharing with you is the recipe I use every time I make pie. It's tried and true and this recipe never fails. My pumpkin pie is made from scratch. I cut, deseed and roast a pumpkin, scoop out the meat and puree it in my food processor. I buy what herbs I can't grow in bulk, and store them in mason jars. The airtight container keeps my herbs fresh for 12 months. Would you like to make my Buttery Flakey Pie Crust? It's the best pie crust, EVER!
Equipment
- Mixer / Bowl
Ingredients
2 cups of pumpkin puree
12 oz evaporated Milk
2 large eggs
¾ cup brown sugar
½ tsp vanilla extract
½ tsp salt
1 tsp Ground cinnamon
1 tsp Ground ginger
½ tsp Ground cloves
½ tsp Ground all spice
Instructions
In your mixer or a large bowl, add in Pumpkin puree, eggs, evaporated milk, vanilla and brown sugar. Mix well until combined. Add in salt, cinnamon, ginger, ground cloves, and all spice. Mix well.
Heat oven to 425 degrees F.
Pour mixture into prepared pie crust. Bake at 450 degrees F for 15 minutes. Reduce heat to 350 degrees F for 50-75 minutes. Time varies of oven and elevation. You’ll know its done when the pie no longer jiggles.
Cool pie for 30-45 minutes before cutting into and serving. The pie will store in the fridge for 5-7 days. Baked pumpkin pie can be frozen for 3 months. To thaw, place in fridge overnight and follow baking instructions.
Video
Notes
