Our Favorite Family Pumpkin Pie
This homemade fresh pumpkin pie cannot be replaced by any store-bought. Light and airy it has the true taste a pumpkin can deliver in a pie.
Recipe type: Dessert
Cuisine: American
  • 2 eggs, beaten
  • 1½ cups fresh pumpkin puree -(see Roasting Pumpkins link above)
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 (12 oz.) can evaporated milk
  • 1 unbaked pastry pie shell recipe (see below)
  1. Preheat oven to 425 degrees.
  2. Mix sugar, salt, cinnamon, ginger and cloves together in a small bowl.
  3. Beat eggs in a large bowl.
  4. Add pumpkin puree and mix well.
  5. Stir in sugar mixture.
  6. Slowly pour evaporated milk into puree. Stir gently.
  7. Pour puree into pie shell.
  8. Place pie on cookie sheet and place in bottom third of oven.
  9. Bake for 15 minutes at 425 degrees.
  10. Reduce heat to 350 degrees, bake for 45 minutes.
  11. Check for doneness by inserting a knife, and it comes out clean.
  12. Place on cooling rack to cool.
Makes: 1 pie (can be doubled) This can be placed in the freezer before baking and bake one day before your event and refrigerated.
Recipe by California Greek Girl at http://www.californiagreekgirl.com/our-favorite-family-pumpkin-pie/