Bake A Real Pumpkin Pie

September 24, 2009, Posted by Carmen Lopez Marshall at 3:53 pm | No Comments

How about making this year’s pumpkin pie with a real pie pumpkin? It is VERY easy! And the taste is definitely YUMMY.


  • 1 pie pumpkin* (4-5 lbs pureed)
  • 1 can evaporated milk
  • 2 eggs
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp cloves
  • 1 piecrust
  • Cooking spray

Too cook the real pie pumpkin:

1. Cut off the top of the sugar pumpkin and clean out all of the seeds and strings from the inside (your children will LOVE to help you here).

2. Cut the pumpkin in half. Spray the cut sides with cooking spray. Place the pumpkin halves flesh side down on a cookie sheet lined with foil and sprayed with cooking spray.

3. Bake the pumpkin at 325 degrees for about an hour or until the flesh is tender when poked with a fork.

4. When the pumpkin is done use a spoon to scrape the pumpkin from the skin. Then beat with a mixer or in a blender until it is smooth.

To make the homemade pumpkin pie:

1. Place the prepared or homemade piecrust in a 9-inch pie pan.

2. Mix the spices and salt with the pureed pumpkin.

3. Add the eggs and then the evaporated milk. Stir until all of the ingredients are well blended.

4. Pour the pumpkin pie filling into the crust. Bake for 15 minutes at 425 degrees. Then turn the oven down to 350 degrees and bake for an additional 40-45 minutes or until a knife inserted about 1 inch from the edge comes out clean.

* You can use a “sugar pumpkin” (pie pumpkin) or a small regular pumpkin. Just stay away from the really large pumpkins with stringier flesh.

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