You have to try my mom’s fresh pumpkin pie recipe.
I like to make cooking seasonal and festive and this homemade fresh pumpkin pie recipe has been a hit in my home for years. I’m sure it will be in yours too! This tasty recipe comes from my sister at Kooky Carols Kitchen Concoctions, she’s known as “the family foodie” because, much like my mom, she just loves to cook and bake.
We call this one “Mom’s Homemade fresh Pumpkin Pie Recipe” and it’s as delicious as the name sounds. Cooking fresh pumpkin and making a homemade pumpkin pie doesn’t have to be difficult. This fall, make your loved ones this special homemade seasonal treat.
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.
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