REAL Homemade Pumpkin Pie

REAL Homemade Pumpkin Pie

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MISS_MARSH 0

"Here is a fun recipe for those brave enough to make this wonderful pie from a pumpkin."
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Ingredients

3 h 30 m servings 216 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 565 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut out top of pumpkin and clean out all seeds and strings from inside. Slice pumpkin vertically into 3 inch wide strips. Place strips onto a baking sheet.
  3. Bake in preheated oven for about 1 hour. Once done, scrape the pumpkin from the skins, then beat with a mixer or puree in a food processor until smooth.
  4. Preheat oven to 425 degrees F (220 degrees C).
  5. Mix the nutmeg, ginger, salt, evaporated milk and eggs with the pumpkin puree. Pour mixture into two 9 inch pie crusts.
  6. Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 40 minutes, or until toothpick inserted into center comes out clean. Cool and refrigerate.

Reviews

60
  1. 69 Ratings

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Most helpful positive review

I am such a poor baker and this recipe was so easy to follow...and I got to recycle my Halloween pumpkins! The pies were delicious. I added 3/4 cup brown sugar to the mix to sweeten it up. It...

Most helpful critical review

Thankfully, I made this recipe the day before Thanksgiving and was able to redo everything before we had to eat the pie. It was horrible! The desert needs alot of sugar to sweeten it up. I su...

Thankfully, I made this recipe the day before Thanksgiving and was able to redo everything before we had to eat the pie. It was horrible! The desert needs alot of sugar to sweeten it up. I su...

I am such a poor baker and this recipe was so easy to follow...and I got to recycle my Halloween pumpkins! The pies were delicious. I added 3/4 cup brown sugar to the mix to sweeten it up. It...

The recipe was short & sweet! The pie however was not sweet enough. The great thing about it was that it is perfect for diabetics. Other than the time of cleaning, cutting & cooking the pumpkin,...

Its a great recipe. My pies ended up very good and tasty, everyone loved them. Other reviews give this pie a low rating because its not sweet enough, but thats because the recipe ask for a SUGA...

Sorry, but I just don't understand the high ratings for this recipe. Thank goodness I read the reviews before I made the pie, because, call me dumb, but I probably would have completely overloo...

I was so disappointed in the waste of my time this recipe was. My spices were wasted, my pretty pumpkin was wasted, and these milky, bland pies were wasted. I did add sugar, more then the advis...

THis recipie was absolutley horrible. I didnt realise there wasnt any sugar until after it was in the oven, so I spent an hour just wondering if it was going to tast bad. And it did. Yuck!!!!

i followed it step by step, my kids were so upset they waited so long to eat it and it wasn't good.

Great recipe. However, yes, sugar is needed. I figured this out when I tasted the filling before baking and saad, hmm.. needs sugar. Also, maybe cut back a little on the milk. 2 cups, maybe 2 1/...