REAL Homemade Pumpkin Pie Recipe - Allrecipes.com
REAL Homemade Pumpkin Pie Recipe
  • READY IN 3+ hrs

REAL Homemade Pumpkin Pie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch pies Change Servings
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  • PREP

    2 hrs 30 mins
  • COOK

    1 hr
  • READY IN

    3 hrs 30 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 14, 2003

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 made two great Thanksgiving pies and I'm making one for Christmas!

 
Most Helpful Critical Review
Nov 24, 2004

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 suggest adding about 2/3c. of surgar and 1/3c. brown sugar to the recipe.

 

68 Ratings

Dec 05, 2003

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, it was easy. My kids loved it!!!

 
Jul 08, 2009

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 SUGAR PUMPKIN. If you sue a regular pumpkin then you need to add a few cups of sugar to compensate. Seems like people don't like to read things through and complain when the result is not what they wanted, even tho its their own fault.

 
Oct 08, 2005

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 overlooked the lack of sugar. Along with this omission was the fact that no approximate measurement was given for the amount of pumpkin puree a "medium" sugar pumpkin would yield. It seemed to me that 3 cups of milk was waaaaay too much, so I added 1 1/4 to what was about 1 1/2 cups of puree, and this created a very soupy mixture. It's still in the oven as I write this, but I'm sceptical as to its outcome. Luckily I have a can of pumpkin puree in the cupboard!

 
Oct 16, 2007

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 advised spices and less milk and the pies still tasted like a big nothing. Please take this recipe off here so other poor little pumpkins won't be sacrificed for NOTHING.

 
Oct 29, 2005

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!!!!

 
Oct 26, 2005

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

 

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Nutrition

  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 20.1 g
  • 6%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 565 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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