Pumpkin Pie From Scratch Recipe

How to make it

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• Mix the pie crust dough and chill in the refrigerator while you make the rest of the recipe.
• Wash the exterior of the pumpkin in cool or warm water, no soap.
• Cut the pumpkin in half. A serrated knife and a sawing motion works best.
• Scoop out the seeds and scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. A heavy ice cream scoop works great.
• SAVE THE SEEDS. The seeds can be used either to plant pumpkins next year, or roasted to eat this year.
• Steam the pumpkin for about 30 minutes or until soft.
• Let cool then scoop out the cooked pumpkin meat out of the skin.
• Puree the pumpkin. Let stand for a ½ hour to drain off any water. I process the pumpkin through a potato ricer then blend with a stick immersion blender to get a silky puree.
• Mix sugar through salt.
• Blend in eggs one at a time mixing well.
• Add 3 cups pumpkin puree, vanilla, and condensed milk; mixing well after each addition.
• This is a light and fluffy pie. If you want a little more dense pie, use only 3 eggs and 1 can of condensed milk.
• Preheat the oven to 425℉ while you roll out and fit the pie crust into the pie plate.
• Pour filling into pie crust up to ¼ inch from the top. You will have extra filling using a 9” pie plate. Save it for another use or make custard cups of crustless pie. Think I will use some of the remainder as a liquid substitute for pancakes in the morning.
• Cover pie crust edge with an aluminum ring to keep the crust from burning.
• Bake at 425℉ for 15 minutes. Turn down to 350℉ and bake for an additional 60 minutes, until a clean knife inserted into the middle comes out clean.

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