Pumpkin Pie From Real Pumpkin- Part 2
Yesterday, I showed how to prepare a pumpkin for baking(see post here), and today we’re making a pumpkin pie with homemade pie crust. We’ll make the crust, and then we’ll make the filling. But first, if your cooked pumpkin looks watery, you can put it in a strainer over a bowl and the water will drain out.
Since all of today’s recipes call for canned pumpkin, I had to find an older recipe. And I just happen to have an old cookbook published in 1957 that I found at an antique store.
I love the open letter to us in the inside front cover. Check out the first sentence.
That’s right. My husband loves to eat pie more than I do. And while he’s eating it, I can get back to cleaning the house in my high heels. Oh my how times have changed.
–>Preheat oven to 425 degrees F.Printer Friendly
Pie Crust Ingredients For 9 Inch One Crust
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/3 cup plus 1 tablespoon shortening
- 3 tablespoons cold water
Put shortening in a medium size mixing bowl.
Mix together with a fork until crumbly.
Stir in water, one tablespoon at a time.
Mixture will stick together.
Form mixture into a ball with your hands, and place on a sheet of wax paper.
Place another sheet on top, and then roll it out into a pie crust.
Use another 9 inch pan to gauge the size needed. Flip it over on the crust. I rolled mine out a little too much, so make yours a little smaller than this.
Take the top sheet of waxpaper off the crust, and then pick up the bottom sheet with crust still attached, and flip it over onto your pie dish. Remove wax paper carefully. Ease the sides of crust down into the pan,
and then either crimp the top edge or use a fork to make an edge.
Kitty approves of this pie making process. It gives her something to watch.
Now it’s time to make the filling.Printer Friendly
Pumpkin Pie Filling For A 9 Inch Pie
- 1 3/4 cups mashed cooked pumpkin
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 3 eggs
- 2/3 cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 1/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
Remove pumpkin from strainer and measure 1 3/4 cups into a large mixing bowl.
Stir well with a large spoon or whisk. Pull middle rack out about halfway in your preheated oven. Place pie pan with crust in the center of the rack. Carefully pour filling into crust,
and then push rack in slowly and close door. Bake at 425 degrees F for 15 minutes, and then reduce oven temperature to 350 degrees F and bake for 45 minutes, or until knife inserted in center of pie comes out clean. About halfway through the baking process, place a ring of aluminum foil over the crust.
This well prevent the crust from over-browning. When pie is done, remove from oven and place on rack to cool down.
When you can touch the pan without hot pads, cover and refrigerate. Serve with real whipping cream.
I’ve found that it tastes richer and more flavorful than pie made with canned pumpkin. Try it for yourself!
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I’m assuming you meant 1 1/4 teaspoon of cinnamon. You left out the word “cinnamon” on the recipe. 🙂
Good catch. Thank you. I’ve corrected that- yes, I meant cinnamon.
mmmmm, I’d like to come for dessert, but I live a little to far away. A dollop of fresh whipped cream……..heaven!
Oh yes, can’t have pie without whip cream.
Yum! My favorite! 🙂
Mine too, and I need to make a point of making it year round instead of just Thanksgiving and Christmas.
Love the photo of Kitty.
The BC cookbook intro is too funny. But, love those recipes!
I was not fond of pumpkin pie until my sister-in-law made one from “real” pumpkin one Thanksgiving. Now I know. If I hear it’s from scratch all the way back to the pumpkin, I want a slice. Definetely better.
Kitty watched the entire pie making process. I’d like to think that she is trying to learn to cook, and will make supper for us one day, but I know better. She’d rather sleep. Boo.
Yes, I also now prefer fresh pumpkin pie as opposed to canned. It really does taste better. Worth the extra effort.
Save and toast the seeds.
I would like to do that sometime, but just didn’t have the time this week.
That literally makes my mouth water!
Hi Lesley Ann,
That means it’s time for you to make a pie. 🙂
I made 2 homemade apple pies last weekend and pretty much ate them all by myself. Now I’m going to quit resisting and break down and make another one! I think I thank you. 😉
Tee hee. You’re welcome. 🙂
It’s just beautiful! Pumpkin pie is my favorite, I can just smell the spices right now. Please serve mine warm with whipped cream.
Hi Chester’s Mom,
Comin’ right up.
Wow! Your pumpkin pie turned out beautifully! Doesn’t it give you such a great feeling of accomplishment and pride and warmth inside to know that you made a pie completely from scratch…100%. I love it, love it, love it! I am all about that! I’ll bet Harland scarfed that pie right down. This post is making me think of Thanksgiving and now I have that warm fuzzy feeling inside! Great post! I always love a good pie recipe!
Pie and bread- they both give such a feeling of accomplishment. Love making anything homemade.
Looks good, did you enjoy doing that? I do mine from scratch and it is the only way I do I love the taste of it. it really looks so good now you will have me make some and freeze them to have over the winter months coming to us soon.
Thanks for sharing
I prepared extra pumpkin for freezing so I can make pies this winter.
Oh My that sure do look YUMMY.
Don’t ya just love those old cookbooks. I have a few that I
use now and again. Have a couple from my Grandma, now thats
getting old, so old as a matter fact, that they use lard as
the shortening. I really don’t use those but, fun to read!
Have you found that the older recipes are tastier? I think so. Not sure why that is though.
I love those old books that give us a glimpse of life years ago. It really makes me thankful that I live in this day and age.
Thanks for stopping by.
This inspired me to cook the pumpkin that I had setting by my front door to use for pie. My mother always sprinkled a generous amount of coconut on top of a pumpkin pie before baking it, and I have continued the tradition. A pumpkin pie without coconut looks naked to me.
Wonderful. And wasn’t it better than canned?
I’ve never heard of the coconut, but I’ll be it tastes great.
Hi! When using wax paper to roll out your crust, it makes it easier to release if you first sprinkle your counter with water and then put down the wax paper. I learned this from the Crisco site. It makes it a lot easier with just the sprinkling of water underneath.
Oh I just bought my daughter one of those pie pumpkins. I wonder if I snatch it if she will miss it? This looks delicious and I think that I may have to run up to Wal-Mart to pick up a few more of those adorable little pumpkins. I am the resident family baker, now that I think about it I am the resident family cook, at least of things that do not come out of boxes or cans. But this will be a perfect addition to our “family” dinners. This week was coconut cream pie( my first time making it, it was delicious and am finishing off the last piece as I read this post.)
Thanks for the Pumpkin Pie posts.
You’re very welcome Mechelle. I just bought some pie pumpkins myself today at Walmart. Better grab them before they’re gone. Last year our Walmart only carried them until early Nov and then they were gone. HELLO – pumpkin pie? Thanksgiving? 🙂
Did you use regular milk or canned milk? I have always used Evaporated Milk with the store bought pumpkin recipe. But all I have is 2% milk here and no time to run to the store… Also, I have fresh canned pumpkin that is not pured yet. Any advice on that?
I use whole regular milk or 2%. Not sure what you mean by “fresh canned” pumpkin though. Can you elaborate? Thanks.
I canned my pumpkin fresh but didnt pure it before i caned it. I cut it into chunks and filled with water.
Ah, I see. Drain the water and purree the pumpkin with a food processor or hand mixer or blender. It’ll work fine.
Made this for the first time for our office potluck and it was a HUGE success!! Thanks!
I’ve cooked my pumpkin, we can’t find canned pumpkin in Italy but I’m sure it’s not as great as the fresh one, and I’m going to make this pie.
Thank you for the recipe, I can’t wait to try it! ^_^
I really love fresh pumpkin it so much better than can pie mix .I really enjoy your blog i still have my mom old recipes and books they got with purchases of new stove back years ago. Thanks a lot Suzy
Is the filling suppose to be liquid?
This is the best pumpkin pie filling I have ever made. I love the spices. I used cream instead of milk. Amazing!
Hello… I am new to making pumpkin pie and have a huge desire to make it as good as possible. What type of pumpkin did you use? I am in the USA and I was told they use squash to make pumpkin pie. I was just curious to find out the kind of pumpkin you used.
I grow different varieties of pumpkin and squash; some squash make better pies than the pumpkin. I bake and puree it and freeze it for later use. I have always had a problem with my pies taking a long time to set in the oven and I think I now know the reason. Not straining the puree before using. It doesn’t look watery, yet it doesn’t look as “dry” as the puree in your picture. I will try straining this weekend…
I was wondering if you can use condensed milk and pumpkin pie spice. If so how much of each? I freeze my pumpkin and bake through the winter or even in the spring and summer too.I Has taken me a long time to find a fresh raw pumpkin recipe that is not vegan.
Can you use condensed milk instead of whole milk?
Can I exchange evaporated milk more the milk in this recipe?
I just wanted to say this is the best pumpkin pie recipe I’ve ever used, it took me forever to find it again because unfortunately I forgot to bookmark it but I’m really glad that I did. Thank you so much for this recipe. <3