Delicious Homemade Pumpkin Pie

I did it again.

Another week or more has gone by since I've even thought about blogging. That whole hitting the ground running thing I had to do after my last post was more like hitting the ground sprinting in a uphill three-legged race.

And then there was the recovery time, which was absolutely and completely necessary. I spent three days staring at the wall in my living room while basic functions seeped back into my pathetic brain that had been wrung out too many times.

But, slowly I regained the ability to make eye contact with people and even communicate. Although that last one took a while. Once I stopped blabering at John like a toddler and actually started forming coherent sentences, I knew I was back to being me.

Contributing to my road from brain-in-a-blender to normal functioning adult was this pie. We made it Saturday night during Squash Fest 2010. With the leaves falling and digging out all of our old sweaters, this topped off our welcome to fall party.

I hope you enjoy it as much as we did!

Delicious Homemade Pumpkin Pie

This was my first attempt making pumpkin pie completely from scratch. It takes a lot longer than opening a can and dumping pumpkin puree in, but the taste is amazing. It's the best pumpkin pie I've ever had. If you're not in the mood, then simply dump in 16oz of your favorite pumpkin puree and call it a day. I won't judge. Especially if you share with me.

My mother-in-law e-mailed me this recipe while I was standing in the baking goods isle at the grocery store so I don't have a source, therefore

Adapted from the back of some can of pumpkin puree

Thanks Donna!

1 pie crust (I always use this one)
2 cups pumpkin puree
12oz. evaporated milk
2 eggs
3/4 cup sugar
1 teaspoon cinnamon
1/2 tsp ginger
1/2 tsp ground cloves

Prepare Pumpkin Puree
Preheat oven to 350.

Cut the stem out of the pumpkin just like you're getting ready to carve a jack-o-lantern. Scrape the seeds and the gooey bits from the pumpkin. Save the seeds and roast them later!

Carefully cut the pumpkin in half, and then cut each half into thirds or quarters. Lay each piece of pumpkin skin side down on an ungreased baking sheet. Roast for at least 45 minutes, or until the pieces can easily be pierced with a fork.

Cool until you can handle them comfortably (do not be like me and nearly burn half of your fingers because you're so impatient to make pie) and peel the skin off each piece of pumpkin. Throw the skinned pieces of pumpkin into a food processor in batches and puree until smooth. If it looks too thick, drizzle enough water so that the puree is smooth and creamy.

If this makes more than 2 cups of pumpkin puree, freeze the rest and be rejoice in the fact that you get to make another pie later with minimal effort.

The Pie
Combine all ingredients into a bowl and whisk until combined. If there are any leftover chunks of pumpkin that didn't get pureed well, you can always remove them for a smooth and consistent texture. Or you can leave them in and call it a rustic pumpkin pie. Or a lumpy pumpkin pie. I left them in. I'm like, totally rustic. Or something. Anyway, they were delicious.


Pour the filling into the prepared pie crust. Bake at 425 for 15 minutes. Reduce the temperature and bake for 20-30 minutes, or until a knife put into the center comes out clean.

Wait impatiently while the pie cools for at least 30 minutes (ok, I waited 10) and serve.

Oh, and make sure you whip up some of this to go with it.

Enjoy!