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.
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.
One thing I like about making this pie is that it 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.
Step by Step
Preheat the oven to 400F then use an electric mixer or immersion blender to combine all of the ingredients except the crust.
Place the crust on a baking sheet to catch anything that may spill over. Trust me, it’s much easier to do this and clean the pan than the oven later.
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.
- 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 400 degrees
- 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
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