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Fresh Pumpkin Pie From Scratch

Print Recipe
Course: Dessert
Ingredients Method

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

Method
 

Bake your pie pumpkins:
  1. Preheat the oven to 350˚.
  2. Cut your pumpkins in half and lay face down on a greased baking sheet. You can scoop out the seeds before or after baking.
  3. Bake for 45 minutes.
  4. Remove from the oven to cool when the pumpkin is soft enough for a fork to pierce it easily.
Make your crust:
  1. Preheat the oven to 375˚.
  2. Combine graham cracker crumbs, sugar and butter in a bowl and mix well with a fork.
  3. Press your mixture into your pie pan.
  4. Bake for 7 minutes.
  5. Set the crust aside to cool.
Make your filling:
  1. Preheat the oven to 425˚.
  2. Scoop out pumpkin flesh and puree.
  3. Strain the puree with a cheesecloth.
  4. Pour strained pumpkin puree in a bowl.
  5. Add sugar, salt, spices and lemon zest to the pumpkin puree and mix.
  6. Beat the eggs and add them to the other ingredients.
  7. Add evaporated milk and combine well.
  8. Pour into your cooled pie crust.
Bake your pie:
  1. 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.
  2. Let it cool then refrigerate. Serve with whipped cream.