The best scents during the Autumn season are those coming from the kitchen in our home. It isn’t truly leaf raking season until a homemade pumpkin pie is in the oven. Some of the best pies I’ve ever had (and made) are from fresh ingredients. A while back I got to join Master Food Preservationist Janet Cassidys’ in her kitchen for the CanningLive Pumpkin Edition event. We had a blast streaming live video packed with how to make your own pumpkin pureed and so much more. In this blog post I share the recipe she used to make pumpkin pie from the homemade pureed she made from fresh pumpkins grown in her home garden.
The Perfect Pumpkin Pie
The perfect pumpkin pie recipe we’ve used for years can be found below. Don’t forget to scroll down for the printable version.
Ingredients
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) 100% Pure Pumpkin
- 1 can (12 fl. oz.) Evaporated Milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Whipped cream (optional)
Directions
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
The Perfect Pumpkin Pie Recipe
below is the printable version of this recipe. I hope you consider printing it or saving on your hard drive in PDF format. ENJOY and don’t forget to scroll down for the super easy to make whip cream recipe.
The Perfect Pumpkin Pie Recipe
Ingredients
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) Pure Pumpkin or From Scratch Pumpkin Puree
- 1 can (12 fl. oz.) Evaporated Milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Whipped cream (optional)
Instructions
- MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
- POUR into pie shell.
- BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
This recipe was inspired by Thanksgiving!
Don’t forget to check out the easy whip cream recipe on my site to make the pie complete.
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Bren’s Spin on Green Bean Casserole
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Let’s Connect
I am so excited to share with you recipes that are successful in my home for the holidays. Be sure to connect with me on my website. I look forward to hearing from you so don’t forget.
Happy Pie Making,
Bren
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