Mom's Pumpkin Pie

published: 2016-02-03
pumpkin

It’s not hard to make a pie from an actual pumpkin! This recipe needs 3 cups of pumpkin, but pie pumkins often yield more than that. Any excess can easily be frozen for future pies, muffins, pancakes, cornbread, polenta, cookies or other fall goodies. Makes 2 pies.

  • 1 medium-large heirloom pie pumpkin
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 tbsp molasses
  • ¼ tsp ground cloves
  • 3 tsp ground cinnamon
  • 3 tsp ground ginger
  • 1 tsp salt
  • 4 eggs, slightly beaten
  • 2 cups milk, scalded
  • ¼-½ cup pecans, finely chopped (optional)

Prepare the pumpkin: (Can be done well in advance.)

  1. Preheat oven to 350°.

  2. Remove the stem from the pumpkin, cut it in half lengthwise and scoop out the seeds and guts.

  3. Lightly oil a rimmed baking sheet and place the pumpkin halves cut-side down, optionally with a cinnamon stick inside them. Roast in the oven until the skin is well browned and the pumpkin is very soft to the touch, about 30-45 minutes.

  4. Remove from oven, allow to cool at least enough to handle, then scoop the flesh out of the pumpkin.

Prepare the pie:

  1. Preheat oven to 450°.

  2. Place rolled-out pie doughs into pie plates. (If making your own pie crust, add pecans to your dry ingredients as you make the crust.)

  3. In a large bowl, combine all ingredients (except pecans) with 3 cups of pumpkin and mix together. Pour this mixture into unbaked pie crusts. Lightly sprinkle some additional cinnamon on top of the pies.

  4. Bake for 10-12 minutes, until crust is light brown, then turn down heat to 350° and continue baking for 30 minutes or until pie is firm when you shake it.