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Pie – Pumpkin

Posted in : Desserts on by : MikeZ

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Pumpkin Pie

Once you try this, You'll never go back to canned Pumpkin again. Light, Creamy and so Delicious.
Difficulty: Easy
Cuisine American
Keyword desserts
Method Oven
Baking Time 45 minutes
Servings 2 Pies


  • Large Canning Pot
  • 9" Glass Pie Pan
  • Large Baking Sheet
  • Blender


  • 1 Pumpkin - Fresh – Soccer Ball Sized
  • 2 Eggs - Slightly Beaten
  • 1 ½ Cups Pureed Pumpkin - Well Drained
  • ¾ Cups Sugar
  • ½ tsp Salt
  • 3 tsp Pumpkin Pie Spice
  • 1 Can Evaporated Milk
  • 1 Pie Shell - Unbaked


  • Slice,, Peel and Cut into 1/2" Cubes
    (Click HERE for video)
  • In large pot, Boil to soften (like potatoes for mashing)
  • Drain and Puree in a Blender until smooth and creamy.
  • Transfer to a collendar and allow to cool & drain to removed the last of the moisture. (Over-night is great.)
  • Pre-heat Oven to 425°F
  • Combine all ingredients in a Large Bowl using a hand mixer on Low/Medium to get a smooth blend with some small bubbles but NO FOAM.
  • Place Pie Crust in Pie Pan and crimp edges.
  • Fill Pic Crust with mixture and cover edges of crust with foil to prevent burning.
  • Bake at 425°F for 15 Minutes
  • Reduce temp to 325°F and bake for additional 30 minutes.
  • Remove crust cover for last 10 Minutes
  • Test for doneness with toothpick.


This usually will make enough filling for 2 pies.  Commercial Pie Crusts are also usually packaged in pairs.

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