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Pumpkin Pie From Real Pumpkin

Pumpkin Pie From a Real Pumpkin Recipe

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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 8 servings
Calories: 305
Ingredients Method Notes

Ingredients
  

  • 1 small sugar pumpkin (about 2 lb)
  • 1 unbaked 9-inch pie crust
  • 3 large eggs
  • ¾ cup packed light brown sugar
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp salt
  • 1 can (12 fl oz) evaporated milk (about 1 ½ cups)

Method
 

  1. Heat oven to 375°F (190°C). Halve pumpkin, remove seeds, place cut side down on a lined baking sheet, and roast 45 to 60 minutes until fork-tender.
  2. Cool 10 minutes, scoop flesh, and puree in a food processor until smooth. You should have about 1 ¾ cups puree.
  3. Whisk eggs, then add brown sugar, cinnamon, ginger, cloves, salt, pumpkin puree, and evaporated milk. Whisk until silky and streak-free.
  4. Pour filling into pie crust on a baking sheet. Bake at 375°F (190°C) for 45 to 50 minutes until edges set and center jiggles like jelly.
  5. Cool pie fully on a wire rack, then slice and serve with whipped cream.

Notes

Plan to let the pie cool for at least 2 hours so the filling can firm up completely. If you’re making it a day ahead, refrigerate it overnight and bring it to room temperature before serving for the best flavor and texture.