Pumpkin Pie Perfection

Delicious homemade pie using actual pumpkin.




1 Medium Sized (4 lb) Sugar Pumpkin that will be equivalent to 1½ cups of pumpkin puree ¼ cup white corn syrup 2 eggs ½ cup evaporated milk 2 tablespoons butter ½ cup HOT milk ½ cup brown sugar ½ teaspoon salt 1½ teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon ginger ⅛ teaspoon cloves 1 unbaked 9-inch pie shell.

Nutritional information

I have no idea but a fair amount ;)


First, take the pumpkin and cut in half. Discard the stringy insides (you won't be needing them.) Microwave on high power for 7 minutes, rotating pieces every few minutes. Alternatively, peel the pumpkin, cut in chunks, and boil up the chunks until the pumpkin is tender. Let the chunks cool and puree the flesh in the Cuisinart. Combine pumpkin, corn syrup, eggs and evaporated milk. Stir butter into hot milk. Combine brown sugar, salt and spices. Mix until well blended. Combine all three mixtures; pour into pastry-lined pie pan. For crisp crust, brush pastry with egg white or melted butter. Bake in hot over at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake 35 minutes longer or until knife inserted comes out clean. Just before serving, garnish with dollops of whipped cream and candied ginger. Delish!