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Gravel & Dine

Pumpkin Pie

This pumpkin pie is an old family recipe and is best made with homemade pumpkin puree (it’s easier than you think!)
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 1
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 c sugar
  • ½ t salt
  • 1 t cinnamon
  • ½ t nutmeg
  • ½ t ginger
  • ¼ t cloves
  • 3 eggs
  • 2 c pumpkin puree see below
  • 1 can evaporated milk
  • 1 unbaked pie crust

Method
 

  1. Preheat oven to 350 degrees.
  2. Mix together sugar, salt and all spices. Set aside.
  3. Lightly beat eggs. Whisk in the pumpkin puree and evaporated milk. Add in the sugar and spice mixture.
  4. Pour into pie shell.
  5. Bake at for about 45-55 minutes until the center is set. The middle should jiggle, do not overcook or the custard mixture might split.
  6. Cool. Serve with whipped cream or cinnamon ice-cream.
  7. Pumpkin Puree:
  8. Slice a pie pumpkin in half and half again and remove the seeds (you can break down a larger pumpkin too, you’re looking for pieces you can lay down on the baking sheet). Place skin side down on a foil lined baking sheet. Bake for 350 for about an hour until soft. Cool until you can handle it and peel the skin off. Puree in a food processor until smooth. See gravelanddine.com/pumpkin-pie/ for step by step instructions.