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Thursday, 16 December 2010 13:12

Home Made Pumpkin Pie Featured

Written by Doug Rohde
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Its definitely that time of year. The days are shorter, the air is colder, and the desserts are better! That is why my wife and I decided to make our first, and quickly after second third and fourth, home made pumpkin pies. Everything is from scratch, even having to save a pumpkin from carving, and bake it instead. This tastes 100x better than any of those frozen or overly processed and preserved pies you will find at your local grocery store. I highly recommend baking this pie and bringing it to your Christmas party.


I am going to break this into two different parts to make it easy on you, first the crust and then the filling.



  • 2 1/2 cups all-purpose flour
  • 1 cup (2 sticks or 8 oz) unsalted butter cut into 1/2 inch cubes (freeze it before cutting)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 8 Tbsp ice water


  1. First, cut the frozen sticks of butter into little cubes and place back in the freezer to stay cold.
  2. Combine the flour, salt, and sugar in your food processor and mix it using your pulse option. You don't want to blend it so much that it the chunks of butter are completely mixed in. That takes away from the flakyness of the crust.
  3. Add in a tablespoon of ice water at a time, and pulse, until the mixture clumps together nicely, and doesn't fall apart.
  4. Take all of the crust mixture out of the processor and form 2 discs on a nice clean surface. Do not over knead the dough, you want small chunks of butter.
  5. Sprinkle some flour over the dough, and wrap well with plastic wrap, then place in the fridge for up to 2 days.
  6. When you are ready to bake, take a disc out and let it sit for 5-10 mins.
  7. Roll out the dough until it forms a large circle, and is about 1/8 inch thick. Sprinkle with flour as needed to avoid the dough sticking to the rolling pin.
  8. Lift the dough and place it in a glass pie pan (I usually use wax paper and just carry the dough to the pan, and flip over the wax paper, then peel it off. Works great!
  9. Gently press the dough in to the pan, and trim the access around the edges.
  10. Now you are ready to put in your filling and go from there!



  • 1 Baking Pumpkin
  • 1 (9 inch) unbaked deep dish pie crust
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 ¾ Cup Cooked and Mashed Fresh Pumpkin*
  • 1 (12 fluid ounce) can Evaporated Milk


  1. Preheat over to 350°F.
  2. Slice pumpkin in half, scoop out the seeds, and remove the stem.
  3. Place pumpkin, cut-side up in a deep pan with 1/4 inch of water in the bottom, cover with aluminum foil.
  4. Bake at 350°F for 40 to 45 minutes. It is done when you can easily scoop out the flesh of the pumpkin.
  5. Scoop out the flesh with a large spoon and puree the pumpkin with a food processor. Set aside 1¾ cup of the puree.
  6. Bump up the heat in the oven to 420°F.
  7. Mix the sugar, cinnamon, salt, ginger, and cloves into a small bowl.
  8. In a large bowl beat both eggs lightly, then stir in pumpkin and sugar-spice mixture.
  9. Gradually stir, not beat, in the evaporated milk.
  10. Pour into pie shell and bake for 15 minutes then reduce temperature to 350°F and bake for 40 to 50 minutes more, or until knife inserted near center comes out clean.
  11. Cool on wire rack for 2 hours.
Doug Rohde

Doug Rohde

E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
More in this category: « Cinnamon Sugar Donut Muffin


0 # Home Made Pumpkin Piekamagra zel 2016-02-07 01:40
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0 # Home Made Pumpkin Pietadalis 2016-02-07 04:08
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