Pumpkin Pie, all from Scratch

My mom gave me a pumpkin that she had grown in her garden... and I decided to turn it into a sweet pumpkin pie....

This is how it started out... a sweet little pumpkin.


I cut the pumpkin in half and scooped out all of the seeds.

Then I placed the pumpkin upside down on a cookie sheet, baked it in a 350 degree oven for 45 to 60 minutes. When I pulled the pumpkin out, I was easily able to peel the skin right off the meat of the pumpkin. I put the pumpkin in my blender and pureed it until smooth. Then I stored it in my refrigerator over night.

The next day I added all of the ingredients required for a pumpkin pie (recipe at the bottom) and baked it.

And this was the finished product! It was yummy! I made a second pie with canned pumpkin and conducted a blind taste test with my husband to see which one he liked better. He used his culinary taste buds and chose this pie as the better tasting pie. Mmmm Mmmmm Good!

Famous Pumpkin Pie

3/4 c. granulated sugar
1/2 t. salt
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
2 large eggs
1 can (15 oz.) Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 garnish of whipped cream, (optional)

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving, if desired.

Note: Do not freeze, as this will cause the crust to separate from the filling. 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.