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We’ll reopen on October 1 for the next planting season
Pumpkin Pie
About this Recipe
Those flour-covered hands above belong to our daughter, Becca, during one of our annual Pie Parties. Pies were among the first things I ever learned to bake, and over the years they've become a tradition in our house. Every year we grow pumpkins, and after serving as our fall decorations, they become pumpkin puree for pies, pumpkin bread, and whatever else we're baking that season.
For years we hosted an annual Pie Party. Friends would come over for a full day of baking. If you already knew how to make pies, you came to bake. If you didn't, you came to learn. We taught people how to make pies from scratch. Everyone went home with fresh pies, and we spent the day eating, drinking, and baking until late into the evening.
This pumpkin pie recipe is one of those originals that has been part of our family for decades.
Ingredients
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2 eggs
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3/4 cup granulated sugar
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1/2 teaspoon salt
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1 tablespoon ground cinnamon
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1/2 tablespoon ginger
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1/4 tablespoon ground cloves
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1 2/3 cups condensed milk (1 can)
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2 cups fresh pumpkin puree
Instructions
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Preheat the oven to 425 degrees.
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Beat eggs slightly
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Beat in the remaining ingredients until well combined.
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Pour into the pie shell.
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Bake for 15 minutes at 425 degrees.
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Reduce the oven temperature to 350 degrees and bake for 45 minutes more, or until a knife inserted in the center comes out clean.
Notes
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I use fresh pumpkin puree because I think it has much better flavor than canned, but canned pumpkin works perfectly well.
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I roast my pumpkins rather than boil them. I think roasting gives them better flavor, and I usually roast several at a time so I can freeze the puree in 2-cup portions for future baking.
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The pie filling freezes beautifully. I usually freeze it separately from the crust to save freezer space, but a fully baked pie freezes well too.
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I like my pumpkin pie to be "spicy." If you prefer a milder pie, simply reduce the spices to your taste.
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You can substitute cooked mashed sweet potatoes for the pumpkin to make a wonderfully different pie. It's especially good served warm with a scoop of vanilla ice cream.
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I make my own pie crusts, but good frozen crusts work just fine if you're short on time.