Mom’s Homemade Fresh Pumpkin Pie Recipe

I snagged this awesome recipe from my sister at Kooky Carols Kitchen Concoctions. It’s Mom’s homemade fresh Pumpkin Pie Recipe and it’s delicious. I’ll show you how to cook pumpkin and exactly how to make a homemade pumpkin pie.  I like to make cooking seasonal and festive and this homemade fresh pumpkin pie recipe was a hit in my home for years and it will be in yours too! If you’ve haven’t hit my sister’s site be sure to check it out. I call her the “family foodie” because she’s always baking and cooking. My mom was the same way. Always a special homemade seasonal treat at the house.

Homemade Fresh Pumpkin Pie Recipe Ingredients:

Ingredients:

• 4 cups of pumpkin
• 3/4 cup brown sugar
• 2/3 cup white sugar
• 1/2 tsp. cloves
• 2 tsp. cinnamon
• 1 1/2 tsp ginger
• 1 tsp nutmeg
• 2 large eggs
• 1/3 cup flour
• 13 oz. can of evaporated milk
• 1 1/4 cup milk (approximately)

Directions:

1. Cut neck of your pumpkin into 2″ rounds and steam or boil down until soft.  Drain and set aside to cool. I know you’re probably wondering where the Jack O Lantern Style pumpkin is but these pumpkins make the BEST pumpkin pie I promise. My mom is from the old school and she’s tried every kind of pie you can image and this is how she makes them so you’ll have to trust that this will be amazing! ☺  The recipe was used for years of Pumpkin Pies for Thanksgiving and Christmas every year.

2. Pour evaporated milk into 4 cup liquid measuring cup. Add regular milk to equal 3 cups of liquid.  Pour about 2 cups into blender.   Reserve remaining 1 cup.

3. Add remaining ingredients to blender, except for pumpkin, and blend.  Pour blended ingredients into mixing bowl.

4. Skin pumpkin and squeeze all the water out until you have 4 cups.

5. Blend pumpkin and remaining 1 cup of milk in blender until smooth.

6. Pour into mixing bowl with previously blended ingredients and mix.

7. Pour pie filling into prepared pie plate.

8. Crimp your pie crust for an appealing pie.

Bake @ 400 degrees for 10 minutes then lower oven temperature down to 375 degrees and bake an additional 45-50 minutes or until set.

Yields: 2 – 9″ Pie

Note:  Oh, the pumpkin freezes well too so if you really like the recipe and want to save some for Christmas Pumpkin pie or Thanksgiving then buy your pumpkin NOW and then cook as noted above then freeze. Pull it out for your holiday then follow the rest of the directions after the pumpkin thaws.