# Homemade Pumpkin Pie > How to make homemade pumpkin pie from a real pumpkin, not a can. This recipe creates a delicious, authentic pumpkin pie from scratch. **Prep time:** 30 minutes **Cook time:** 50-60 minutes **Yield:** One 9-inch deep dish pie or two 8-inch shallow pies --- ## Equipment - A sharp, large serrated knife - An ice cream scoop - A large microwaveable bowl or large pot - 1 large (10 inch) deep-dish pie plate and pie crust (Click here for illustrated pie crust instructions! they will open in a new window) - or two small pie plates (9 inch) and crusts (Metric: a 10 inch pie plate is a pie plate with a diameter of 25 cm, and a depth of almost 5 cm) --- ## Ingredients - A pie pumpkin (see step 1; you can use different types of pumpkin or even a butternut squash) - 1 cup sugar (see step 10 for alternatives) (metric: 200 grams) - 1.5 teaspoon ground cinnamon (metric: 3.8 grams) - 1 teaspoon ground cloves (metric: 2 grams) - 1 teaspoon ground allspice (metric: 2 grams) - 1/2 teaspoon ground ginger (metric: 1.25 grams) - 1/2 teaspoon of vanilla extract (optional) (metric: 20 grams) - 1/2 teaspoon salt (optional, I don't use any) - 4 large eggs - to reduce fat and cholesterol, you may use egg whites (like "Egg Beaters) instead, and vegans may want to use Ener-G (see page for information about egg substitutes) - 3 cups pumpkin glop (ok... "sieved, cooked pumpkin") (metric: 0.7 litre) - 1.5 cans (12oz each) of evaporated milk (use the nonfat version) for best results. (metric: each can is about .35 liter, or about a half liter total) **Note:** If you can't get canned evaporated milk, make your own from nonfat dried milk and make it twice as concentrated as the directions on the box call for! If you can't get nonfat dried milk, just use milk. If you are lactose-intolerant, use lactose-free milk. **Note:** If you do not have cinnamon, cloves, allspice and ginger, you can substitute 3 teaspoons of "pumpkin pie spice". It's not exactly the same, but it will do. **Note:** If you can't get evaporated milk, you can substitute nonfat dried milk - make it twice as concentrated as the directions on the box say to reconstitute it. It won't be the same as evaporated milk, but it ought to come close. --- ## Instructions ### Step 1 - Get your pie pumpkin "Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Grocery stores usually carry them in late September through December in the U.S. In some parts of the country, butternut squash works just as well and is available year-round. ### Step 2 - Wash the pumpkin Wash the outside of the pumpkin in plain cold or lukewarm water. ### Step 3 - Cut the pumpkin in half Cut the pumpkin in half, from the stem to the bottom. ### Step 4 - Scoop out the seeds and membrane Use a large spoon or ice cream scoop to scrape out the seeds and stringy membrane. Save the seeds - you can roast them for a tasty snack! ### Step 5 - Cut into sections Cut each half into 3 or 4 sections (like orange wedges). ### Step 6 - Cook the pumpkin **Microwave method:** Put the pieces in a large microwave-safe bowl with about 1 inch of water. Cover with plastic wrap and microwave on high for 15-20 minutes, until the pumpkin flesh is soft. **Stovetop method:** Put the pieces in a large pot with about 2 inches of water. Bring to a boil, then reduce heat and simmer for 20-30 minutes until tender. **Oven method:** Place pieces skin-side up in a baking dish with about 1/2 inch of water. Bake at 375°F (190°C) for 45-60 minutes until tender. ### Step 7 - Scoop out the flesh Let the pumpkin cool enough to handle, then scoop the flesh away from the skin. Discard the skin. ### Step 8 - Puree the pumpkin Mash or blend the cooked pumpkin until smooth. You can use a potato masher, food processor, or blender. ### Step 9 - Strain (optional but recommended) For the smoothest pie, press the pureed pumpkin through a strainer or food mill to remove any remaining stringy bits. ### Step 10 - Mix the filling Preheat your oven to 425°F (220°C). In a large bowl, mix together: - 3 cups pumpkin puree - 1 cup sugar - 1.5 tsp cinnamon - 1 tsp ground cloves - 1 tsp ground allspice - 1/2 tsp ground ginger - 1/2 tsp vanilla extract (optional) - 1/2 tsp salt (optional) Beat in the 4 eggs. Gradually stir in the 1.5 cans of evaporated milk. ### Step 11 - Pour into pie crust Pour the filling into your prepared pie crust(s). ### Step 12 - Bake Bake at 425°F (220°C) for 15 minutes. Then reduce temperature to 350°F (175°C) and continue baking for 35-45 more minutes, until a knife inserted near the center comes out clean. The pie is done when the filling is set but still slightly jiggly in the very center. ### Step 13 - Cool and serve Let the pie cool on a wire rack for at least 2 hours before serving. This allows the filling to set completely. Serve with whipped cream if desired. --- ## Notes - Some people manage to make 2 full pies, especially if they use shallow pie plates and/or 8 inch pie plates. - The pie can be refrigerated for up to 4 days. - For a less sweet pie, you can reduce the sugar to 3/4 cup. - Wild pumpkins and pie pumpkins work best. Regular carving pumpkins are more watery and less flavorful. --- ## Storage Refrigerate covered for up to 4 days.