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Pumpkin Pie

A mouth watering pie with a smoky sweetness! This pie is made with fresh pumpkin, not canned. "


2 1/2 C Pumpkin (fresh)
12 oz. evaporated milk
1 C sugar
2 eggs
1 oz. molasses
1 1/2 T butter
1 T cornstarch
1/2 t cinnamon
1/2 t ginger
1/2 t salt


Fresh Pumpkin - Use a small "Sugar Baby" pumpkin if possible, they are easier to handle and are sweeter by nature. Split pumpkin and remove all the seeds and string inside. Peel or cut away the exterior hard rind.
Cut the pumpkin into smaller chunks and boil over high heat with enough water to cover the pumpkin. Continue boiling until most of the water evaporates, being careful to stir and not allow the bottom to burn or caramelize.
Strain the pumpkin through cheesecloth to remove the rest of the water. This can be frozen in bags containing the 2 1/2 cups necessary for the pies for ease of use.
Pies - Preheat oven to 450. Combine all ingredients and blend until smooth. Bake in a regular pie crust, not deep dish, at 450 for 15 minutes and then 375 for 45 minutes until crust is browned and knife emerges dry 1 inch from the edge of the pie.
You may brush the edge of the crust with an egg wash to prevent drying and over browning.

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2 pies - 12 slices

Nutritional Information
Per Serving

no nutrition information available

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