Old Fashioned Pumpkin Pie
“Think all pumpkin pies are the same? Try roasting a pumpkin in the oven.”
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Prep time: 1:00 Overall time: 2:00
16 to 20 servings scale / convert
1 pie pumpkin (should yield 3 cups of pureed pumpkin)
1 cup sugar
1-1/2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground allspice
1 tsp. fresh ginger or 1/2 tsp. ground ginger
1 tsp. of vanilla extract
1 tsp. of whiskey
1/2 tsp. salt
4 lg. eggs
3 cups pumpkin pureed cooked pumpkin
2-1/4 cups of evaporated milk
This recipe makes TWO 9" pies or one 10" deep dish with a little leftover.
For best flavor, roast a pie pumpkin in the oven. You'll want a variety of pumpkin that's designed for eating, not a jack o lantern bred for size and looks. Pie pumpkins are smaller and sweeter. Split the sucker in half and scoop out all the seeds. Oil a baking sheet and place the halves face down. Bake in a 350 degree oven. Times vary according to the size of your pumpkin, but check with a fork at 45 minutes. It should be soft.
Scoop out the flesh and puree in a blender or food processor or just mash. I prefer not to puree too long. I want some of the texture to remain so the lucky folks eating it know they're getting truly homemade pumpkin pie.
Add the remaining ingredients and blend together well. Pour filling into your crust. Bake at 400 degrees for first 10 minutes. Turn down to 375 degrees and bake an additional 45 minutes. It's done when a knife inserted into the center comes out clean.
If you have problems with the pie cracking as it cools, you might try throwing a dish towel over it to slow the cooling process. They are more likely to crack if overcooked, so make sure you take it out as soon as it stops looking wiggly in the middle.
Have you made it? What'd you think?
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