Pumpkin Pie Recipe

As I told in the Pie Crust recipe, Sara and I decided to make a pumpkin pie from a real pumpkin. This recipe makes enough filling for about 2 – 9″ pies or 1 – 10″ pie plus a baby pie (which is what we had.) Adapted from this recipe. If you don’t want to start with a whole pumpkin, you can use canned pumpkin but ass a little extra liquid to the recipe because fresh pumpkin is more watery than canned.

The Pumpkin Mush


One 6-8″ pie pumpkin. Once the pumpkin has been prepared, you can either measure how much mush you have and adjust other ingredients accordingly or just don’t use all of it. It can be frozen to be used in other recipes later.

Carving pumpkins will not make nearly as tasty of a pie. These are actually pretty easy to find during the Halloween season – I think many stores just put them out with the Jack O’ Lanterns.

Pumpkin Mush Directions:

  1. Cut the pumpkin in half. Sawing motion with a serrated knife works best. Sara and I were having some difficulties with this and were about to break out the hacksaw, when MM stopped playing GT5 and cut it for us. Apparently he doesn’t trust me with a hacksaw in the kitchen…
  2. Scoop out the seeds and stringy orange stuff. Ice cream scoop works best. I actually have both a plastic one with a somewhat pointy edge and a normal metal one. The plastic one worked much better to get the last bit out. Save the seeds for roasting, if desired. If you plan on roasting, it is useful to mostly separate the seeds from the stringy stuff at this point since they seemed to separate fairly easily. Cut the pumpkin into 2-3 pieces (fewer pieces make for easier scraping later).
  3. Cook the pumpkin. There are several ways to do this. We did it in the microwave.  Place pieces in a bowl skin side up with some water in the bottom of the bowl. Cover and microwave for 15 minutes and then additional 5 minute increments until fork easily pierces flesh. When we did this, the pumpkin that was immersed did not seem to cook as well. So we ended up putting the pumpkin on a separate plate (skin side up worked better) with the bowl of water also in the microwave for steam. If you search around the internet there are many other ways to cook pumpkin… the goal is basically to get it soft enough to scrape it out of the skin and easily mush it. Since baking is probably the most common alternative, I’ll give some basic directions here. Prepare pumpkin the same way as in step 2. Preheat oven to 300F. Place pumpkin pieces skin side up in baking dish. Add 1/4 inch of water to bottom of pan. Bake uncovered for about an hour, or until fork pierces flesh easily.
  4. Allow pumpkin to cool enough to handle. (Or put on a pot holder mitt and jump right in like we did.) Use a large spoon to scrape flesh from skin into a bowl that can be used with a hand mixer.
  5. Using a hand mixer (or hand blender or regular blender), mix pumpkin until uniform and smooth. I did this easily with a hand mixer but others do suggest the blender or hand blender method. (I don’t like to get my blender dirty with food.)
  6. We ended up with 4 cups of pumpkin mush. This made a 9.5 inch pie and a small pie. (In a small (7 inch-ish) round casserole dish because we only had one pie pan.) You probably need 2.5-3 cups of mush to make just the larger pie.

The Pie

The directions are written to use all of the pumpkin mush we got from the pumpkin. You can either save some pumpkin mush for use in another recipe or adjust the ingredients accordingly to use all of your mush.


  • 4 cups pumpkin mush
  • 1-1/3 cup sugar
  • 2-1/4 tsp ground cinnamon
  • 1-3/4 tsp ground cloves
  • 1/2 tsp nutmeg (These three spices have weird amounts because we didn’t have any allspice and had to sub)
  • 3/4 tsp ground ginger
  • 4 large eggs
  • 2 (12 oz) cans evaporated milk
  • 1/2 tsp vanilla extract


  1. Mix well using hand mixer. Filling will be very liquid-y. We thought we did something wrong, but this is actually normal.
  2. Pour into pie crust. I suggest that you pull out the oven rack some and place the crust there before pouring, instead of trying to transport a full crust. If you have followed this recipe, you will have excess filling, so beware as you are filling the pie and don’t overfill. Fill to about 1/4 to 1/2 inch from the top.
  3. We made a second “baby pie” in a casserole dish with a pre-made crust. (We only had one pie pan and bought the pre-made crust in case ours didn’t turn out.)
  4. Bake at 425F for 15 minutes and then turn the temperature down to 350F for 45-60 minutes.
  5. Bake until a knife/tooth pick inserted in the middle comes out clean.
  6. Let cool and enjoy!


Great taste. Texture too fluffy. The recipe said that it would be fluffier than standard. I would probably choose the less fluffy version in the future.

Changes for next time

Less fluffy version: Use only 1-1/3 can of evaporated milk. Also, bake crust for 3 minutes before filling. The edges were crispy and delicious but the rest of the crust was a little soft.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s