Pumpkin pie is one of the very first desserts I ever made. I remember growing up and gathering around the table at thanksgiving. I’d get through dinner in a hurry, only because I knew what was waiting for me at the end of the meal: mom’s pumpkin pie. I always got the first slice and today, years later, nothing has changed! I still get the first slice of the pie and my kids just have to make their peace with it. Now about this recipe, I use fresh pumpkin- always. There’s just something more satisfying to me about using fresh pumpkin, but please feel free to use canned pumpkin; it tastes just as great and is great for when you’re trying to save some time. I use a standard blend of spices as the ‘pumpkin spice mix’ and have been using it for years. It stores beautifully as well, so you can just make a whole batch and store it away for future use. I use a 10 inch pie dish for this pie, but you can use a 9 inch baking dish as well. Of course, this might affect your baking time, so you’ll have to be mindful of that. Keep checking in on your pie to check its doneness if using a smaller or larger pie tin. Okay then, let’s begin!
Picture Source: chowhound
Fresh Pumpkin Pie
1½ cups sugar
⅔ Cup light brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
½ teaspoon salt
¼ teaspoon cloves
1 quart cooked and mashed pumpkin pulp (The pumpkin may be boiled or baked. Once cooked, drain it well, and put it through a food processor, food mill or sieve. You want to be sure to puree or remove any large, fibrous strands of pumpkin.)
½ tall (14.5-ounce) can evaporated milk
2 cups milk
2 10-inch unbaked pie shells
- Mix sugar, spices and eggs together well.
- Add pumpkin and milk; mix well. Pour into two unbaked, 10-inch pie shells.
- Bake at 300 degrees until mixture is firm.
- Makes two, 10-inch pies.