Delicious and cooked from scratch right from the pumpkin.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ¾ cup brown sugar
- ¾ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 dash ground allspice
- 1 dash ground cloves
- 1 ¾ cups mashed cooked pumpkin
- 2 eggs, beaten
- 1 ½ cups warm 2% evaporated milk
- 1 (9 inch) prepared pie crust
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix brown sugar, ground ginger, salt, cinnamon, nutmeg, allspice, and cloves together in a large bowl; add pumpkin and eggs. Beat the pumpkin mixture until smooth. Stir evaporated milk into the pumpkin mixture; pour into the pie crust.
- Bake in preheated oven until the pie is set in the middle, 35 to 40 minutes. Cool to room temperature before serving.
- To mash your own pumpkin, cut it in half, scoop out the guts, and then cut it in half again (into quarters). Bake at 350 degrees F skin side down for about an hour. Remove the skin and mash the pumpkin.
Nutrition Facts
| Calories | 253 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 334 mg |
| Sugars | 18 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I played with the sugar: 1/2 cup brown sugar and 1/2 cup honey. I think I had too much pumpkin puree and so I put in three eggs. It’s not sugary tasting but sweet enough to go with a hot cup of coffee or cocoa..
This is a great recipe. It works quite well with cream instead of evaporated milk. At first it seemed like it was too sweet, then the next day, it toned down in sweetness and the pumpkin flavor shined through.
good custard style pumpkin pie. I did not use all of the seasonings. I used 1/8th tsp ginger powder and 2 tsp.of cinnamon. I used a Keebler crust. It would have made 2 of them so I put the rest in a glass bowl with a vanilla wafer cookie crumb topping. The pie pumpkin I used 1/2 of the pumpkin was about 3 cups of puree. The other half I froze to make another pie. I would make this again.
I’m the author and really I should have had a picture somewhere because I’ve been making it for years … so I’m waiting to see your pics because it’s gonna be the BEST pumpkin pie you’ve ever tasted!!