Pumpkin Pie is a must-have for Thanksgiving and Christmas desserts. And it’s even better when made with homemade pumpkin puree.
Pumpkin Pie is the perfect dessert for Thanksgiving and Christmas dinner. Last time we made the pie, we decided to try to puree our leftover pumpkins from Halloween that were never carved.
Of course, at that time, we had no clue how to make our own pumpkin puree, so we decided to just wing it and see what happens. I’m still not completely sure we did it correctly. But either way, the pie came out delicious, and that’s all that matters.
The one thing we didn’t realize was how much pumpkin puree we would get just from one pumpkin! I made it into the pie of course. But also gave some to neighbors as gifts, made Pumpkin Pie Smoothies, and made a Pumpkin Roll.
If you’re going to use homemade pumpkin puree then you will need two cups of it. But, I don’t blame you for buying the canned puree. It’s much easier and you can have this pie done in under an hour.
Pumpkin pie can be made ahead of time. If I am in charge of the pumpkin pie I will make it the night before and store it in the refrigerator. Then let it sit out for about an hour before serving.
TIP: If your pumpkin pie often cracks along the top, you’ve cooked it too long.
When removed from the oven, the pie should still be soft in the center. A toothpick inserted one inch from the edge needs to come out clean. Not the center.
Step by Step
Place the crust on a baking sheet to catch anything that may spillover. Trust me, it’s much easier to do this and clean the pan later than the oven. Fill the pie with the blended filling. It will be extremely full, but you want it to be to the top of the crust.
Very carefully move the pie to the oven and bake it for about 40-45 minutes, until a toothpick inserted about one inch from the edge comes out clean. Serve the pie warm or let cool before serving. Top with whipped cream if desired.
Originally Published On: February 14, 2016
Last Updated On: October 25, 2019
- 1 pie crust
- 2 cups pureed pumpkin
- 12 oz evaporated milk
- 2 eggs
- 3/4 cup brown sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- Preheat oven to 400F
- In large bowl, beat all ingredients together (except crust) with electric mixer or immersion blender
- Pour into prepared pie crust and put pie on a cookie sheet (in case of spills)
- Bake 40 minutes or until a toothpick inserted one inch from the edge comes out clean