Mom’s Homemade Pumpkin Pie Recipe for the Perfect Pumpkin Pie Recipe

Are you hoping to make the perfect pumpkin pie this year?  Well I have my mom’s homemade pumpkin pie recipe and you’re going to love it! Every fall we’d gather the pumpkins and she’s make and bake for days.  We’d have pies in the fall and then a homemade pumpkin pie for Thanksgiving and another for the Christmas holiday.  Remember, if you think you’re going to want to have fresh homemade pumpkin pie for either or both of those holidays you’ll have to buy your pumpkins NOW because you may not be able to find them come November and December. That is how my mom did it and you could never taste the difference in the homemade pumpkin pies from the fresh just baked oven,  to the ones from the frozen pumpkin.  My sis is what I call our “family foodie” and she’s the one who’s making all the yummy things now from mom’s home cooking. So, really I took this recipe from her site Kooky Carols Kitchen Concoctions but it is the exact recipe from my mom.  Carol frequently goes over there for “training” so she writes down the recipes so we don’t loose them as mom ages.  She’s from the old school and makes everything from scratch.  My sister is following right in her footsteps with the perfect pumpkin pie recipe.

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