Pumpkin Pie From Scratch Recipe

Posted by
Rate It!
Pumpkin Pie From Scratch
Add your photo!
Ingredients
12
Count
Nutrition
120
Calories
Total time
105
Minutes
Comments Print recipe

Ingredients:

  • 1 cup sugar
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 tsp salt
  • 4 large eggs
  • 1/2 tsp of vanilla extract
  • 1.5 cans (12oz each) of evaporated milk
  • 9 ' deep dish pie plate or 10' or 8' pie plates
  • pie crust. i used cinnamon-pie-crust.html >cinnamon pie crust.

Directions:

  1. Mix the pie crust dough and chill in the refrigerator while you make the rest of the recipe.
  2. Wash the exterior of the pumpkin in cool or warm water, no soap.
  3. Cut the pumpkin in half. A serrated knife and a sawing motion works best.
  4. 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.
  5. SAVE THE SEEDS. The seeds can be used either to plant pumpkins next year, or roasted to eat this year.
  6. Steam the pumpkin for about 30 minutes or until soft.
  7. Let cool then scoop out the cooked pumpkin meat out of the skin.
  8. Puree the pumpkin. Let stand for a 1/2 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.
  9. Mix sugar through salt.
  10. Blend in eggs one at a time mixing well.
  11. Add 3 cups pumpkin puree, vanilla, and condensed milk; mixing well after each addition.
  12. 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.
  13. Preheat the oven to 425℉ while you roll out and fit the pie crust into the pie plate.
  14. Pour filling into pie crust up to 1/4 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.
  15. Cover pie crust edge with an aluminum ring to keep the crust from burning.
  16. 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.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 119.91 Kcal (502 kJ)
Calories from fat 28.82 Kcal
% Daily Value*
Total Fat 3.2g 5%
Cholesterol 94.54mg 32%
Sodium 337.52mg 14%
Potassium 61.2mg 1%
Total Carbs 17.78g 6%
Sugars 15.87g 63%
Dietary Fiber 0.56g 2%
Protein 4.03g 8%
Vitamin C 0.2mg 0%
Iron 0.6mg 3%
Calcium 34.7mg 3%
Amount Per 100 g
Calories 112.77 Kcal (472 kJ)
Calories from fat 27.11 Kcal
% Daily Value*
Total Fat 3.01g 5%
Cholesterol 88.91mg 32%
Sodium 317.43mg 14%
Potassium 57.56mg 1%
Total Carbs 16.72g 6%
Sugars 14.93g 63%
Dietary Fiber 0.53g 2%
Protein 3.79g 8%
Vitamin C 0.2mg 0%
Iron 0.5mg 3%
Calcium 32.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 2.6
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top