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Fresh Pumpkin Pie From Scratch

Print Recipe
Course Dessert

Ingredients
  

Graham Cracker Crust

  • 1.5 cups graham cracker crumbs
  • 1/3 cup white sugar
  • 6 Tbsp butter, melted

Pie Filling

  • 2 pie pumpkins (2 cups pureed)
  • 1 can evaporated milk
  • 1/2 cup brown sugar
  • 1/3 cup white sugar
  • 2 eggs
  • 1 egg yolk
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp lemon zest

Instructions
 

Bake your pie pumpkins:

  • Preheat the oven to 350˚.
  • Cut your pumpkins in half and lay face down on a greased baking sheet. You can scoop out the seeds before or after baking.
  • Bake for 45 minutes.
  • Remove from the oven to cool when the pumpkin is soft enough for a fork to pierce it easily.

Make your crust:

  • Preheat the oven to 375˚.
  • Combine graham cracker crumbs, sugar and butter in a bowl and mix well with a fork.
  • Press your mixture into your pie pan.
  • Bake for 7 minutes.
  • Set the crust aside to cool.

Make your filling:

  • Preheat the oven to 425˚.
  • Scoop out pumpkin flesh and puree.
  • Strain the puree with a cheesecloth.
  • Pour strained pumpkin puree in a bowl.
  • Add sugar, salt, spices and lemon zest to the pumpkin puree and mix.
  • Beat the eggs and add them to the other ingredients.
  • Add evaporated milk and combine well.
  • Pour into your cooled pie crust.

Bake your pie:

  • Bake for 15 minutes at 425˚. Then turn down the oven to 350˚ and bake for 45-55 minutes until a knife comes out almost clean.
  • Let it cool then refrigerate. Serve with whipped cream.