Homemade Pumpkin Pie
Ingredients
- 2 cups homemade pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/2 teaspoon salt
- 3/4 cup milk
- 2 teaspoons vanilla
- 1 pie crust uncooked
Instructions
Pumpkin Puree
- Make your own pumpkin puree by cutting the top off pie pumpkins then cutting them half.
- Remove all the seeds and place flat side down on a cookie sheet lined with parchment paper. Bake for about 40 minutes and 350° or until you can pierce the skin with a fork.
- Then scoop the insides into a food processor and blend until smooth.
- I always like to line a mesh colander with coffee filters and allow the pumpkin puree to drain a little bit.
Making the pie
- This part is really easy. Just mix all the ingredients (except the pie crust) together. Then dump into the pie crust and bake at 425° for 15 minutes. Then lower the temperature to 350° (keep the pie in the oven) and bake for an additional 40-50 minutes or until center of pie is "jiggly" not "wiggly".
- Keep an eye on the crust, and if you need to place aluminum foil around the entire edge to keep it from burning.