About the Recipe
My family asks for pumpkin pie all the time. It is one of those desserts that can be served all Fall and Winter long.
Pumpkin pie is one of those desserts that are so easy to make but seem intimidating. Make it from scratch and take the accolades from your family and friends after they’ve taken that first bite. They will be amazed that you made it from scratch. Especially if you bake your own pumpkin for it. If you don’t have the time or access to good pie pumpkins, there is nothing wrong with using the canned pumpkin.
Variations
You can add some delectable goodies such as butterscotch or chocolate chips, or you can drizzle caramel or chocolate across the top.
Serve with whipped cream. cinnamon whipped cream, or vanilla bean ice cream. Try a drizzle of butterscotch or caramel on the whipped cream as well.
Equipment Needed
- Sheet Pan
- Mixing Bowls
- Utinsels
Pumpkin Pie
Ingredients
Pumpkin Pie Mix
Instructions
Pumpkin Pie Instructions
-
Preheat Oven to 425.
If you are using canned pumpkin, make sure it is 100% pumpkin and not pumpkin pie filling. Substitute 1 each 15oz can for each pound of pumpkin meat required.
If you are using freshly baked pumpkin, slice the pumpkin in half. Clean out the seeds and place the pumpkins sliced side down onto a parchment-lined sheet pan.
Bake for 30 minutes until the pumpkin is soft. Let cool and scoop out the meat. Measure out 1 pound. This can be done a couple of days ahead of time.
Place both pie shells on a half-sheet pan.
Whisk eggs, then add all of the ingredients, including the pumpkin until well blended. Pour equal amounts into unbaked pie shells. Be careful not to overflow the pumpkin mix on the shell. Leave about 1/8 - 1/4 inch to the top of the shell.
Place the sheet pan with filled pies in the oven and bake at 425 for 15 minutes.
Reduce oven temperature to 350 and bake for an additional 45 minutes.
Remove from oven and let cool.
