pumpkin puree:

1 small pie pumpkin

  • Wearing a glove on your non-knife hand, cut pumpkin in half and remove seeds.
  • Bake at 350°F for 1 hour or until tender.
  • Let cool, and pour off any liquid.
  • Puree until smooth. Should make 3 cups.

pumpkin pie:

2 cups pumpkin puree (from above, or 15 oz. can)
1 cup evaporated milk or cream
2/3 cup sugar
3 eggs
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. salt
1 pie crust
1 egg
2 Tbsp. water

  • Combine all ingredients and mix well.
  • Beat egg with water to make an egg wash.
  • Line a pie dish with the pie crust, brush with egg wash, and fill with pumpkin filling
  • Bake at 425°F for 15 minutes, then reduce heat to 350°F for 45 to 60 minutes, until a knife comes out clean.

Source: http://www.pumpkinpatchesandmore.org/pumpkinpie.php

2017-09-22 11:03:17: Dairy free: substitute coconut milk for milk.

2021-11-20: mini pies:

  • Scale down recipe to 2/3
  • Make 1.5 pie crusts and cut into 4.5” circles to line muffin pan wells
  • Bake at 400°F for 10 minutes, then reduce heat to 325°F and bake for another 20-25 minutes, until a knife comes out clean.
  • Makes 12 mini pies