I honestly don’t enjoy pumpkin pies. I am not a fan of pumpkin type foods/beverages because I don’t enjoy the taste of pumpkins. Now with that being said, I received a pumpkin pie recipe from my boyfriend’s aunt and have gotten rave reviews from anyone who has eaten it. I did have to tailor it differently for my mom, sister and my boyfriend’s daughter. They enjoy the pumpkin pie a little less sweet so I usually end up making 2 pumpkin pies because my boyfriend enjoys his sweet. For both pies, I use the same recipe except with the one that is less sweet I only use ½ can of sweetened condensed milk and 1/8 white sugar. I add the other half of sweetened condensed milk to the 2nd pie and it becomes sweeter than the original recipe. (I don’t want to waste the can and I don’t make pumpkin pie often enough to just leave in the refrigerator) I’ve done this recipe with canned pumpkin puree and done it with making pumpkin puree from scratch. It works well for both and I even canned the pie pumpkins in a pressure cooker to make pumpkin pies for later. If you do this, one quart jar of the pumpkin cubes will be enough to use in a recipe for pumpkin pie. The recipe I have written is for one pie and you will have to double if you make 2 pies. Please leave a comment below and let me know how you liked it.
- 1 pie crust (Regular crust or deep dish crust works for this recipe; I usually buy the regular size frozen crust that all you have to do is add the filling and cook; I’ll eventually make my own crust but usually I don’t have the time to do it)
- 1 can pumpkin puree or 2 cups pie pumpkin puree (Follow the directions below on how to make pie pumpkin puree)
- ¼ cup white sugar (1/8 cup of white sugar for less sweet pumpkin pie)
- ¼ cup brown sugar
- 1 14 oz can sweetened condensed milk (1/2 can sweetened condensed milk for less sweet pumpkin pie)
- 1 tablespoon ground cinnamon
- 1 egg
- Nutmeg to taste (I usually just do a pinch of nutmeg)
- Make the Pie Pumpkin Puree (see directions below) or skip if using canned pumpkin puree.
- Preheat oven to 400 degrees.
- Place the pie crust (should be in a pie container) on a cookie sheet in case pie overflows a bit.
- Mix all pie filling ingredients together in a medium/large mixing bowl with a whisk.
- Once thoroughly mixed, put into the pie crust.
- Take aluminum foil and cover the exposed pie crust. (The pie crust I buy doesn’t really get burnt and there isn’t much exposed so I usually skip this step but it does help to not burn the crust)
- Place pie into the oven and bake for 10 minutes.
- After 10 minutes, lower the temperature to 350 degrees.
- Bake the pie for another 40-50 minutes until toothpick runs clean through the pie.
- Once toothpick runs clean, take out the pie and let cool.
- Serve warm or cold and/or with whipped cream.
- Store leftover pie in the refrigerator to prevent from going bad quickly.
Pumpkin Pie Puree
- Preheat the oven to 350 degrees
- With a wet cloth, clean off the outer skin of the pumpkin.
- Cut the top of the pie pumpkin off.
- Cut the pie pumpkin in half
- Scoop out all the seeds and the pulp of pumpkin. (I don’t take out all the pulp when I do this but it just depends on what you prefer. I don’t think it changes the taste.)
- Put oil on the skin of the pumpkin. (I use extra virgin olive oil)
- Place aluminum foil on a cookie sheet and put the pie pumpkins on the aluminum foil with the inside facing the foil and the outside facing up.
- Bake for 45-60 minutes, until the inside is tender enough to have a fork go through it without any problems.
- Let the pumpkin cool for about 1 hour.
- Once cooled down, scoop the inside of the pumpkins and put in a blender or food processor.
- Blend/process pumpkin until smooth.
Pumpkin puree can be frozen to be used within 6 months or can be used immediately. (Please note that according to the USDA, pumpkin puree is not recommended for canning due to health risks. The only canning method for pumpkins is cubing them.)