Fresh Pumpkin Pie
Yields:________
Total Time:________

Ingredients:

  • 4 Cups Cooked Fresh Pumpkin Fruit from Whole Pumpkins/Pie (No Seeds or Rind)
  • 1 Cup Granulated Sugar
  • 1 Teaspoon Pumpkin Pie Spice
  • 2 Cans Evaporated Milk (12 Ounce Cans)
  • 4 Eggs, Well beaten
  • 2 Frozen Deep Dish Pie Crusts (comes 2 to a pack in the tins) or 3 Regular Pie Crusts with 1 left over as they come 2 to a pack

Equipment:

  • Stove
  • Medium-Sized Saucepan
  • Wooden Spoon
  • Strainer (Colander)
  • Oven
  • 1 Large Mixing Bowl
  • 1 Cookie Sheet/Pie (Bake 2 at a time)

Pre-Preparation:

  1. Lay out all ingredients/equipment 15 minutes prior to cooking/baking.
  2. Cook the Pumpkin Fruit: In a Medium-Sized Saucepan pour in all your raw pumpkin fruit (NO SEEDS) that you got out of your fresh pumpkins and cook over medium heat for 45 Minutes or until the fruit in VERY mushy and of a moist consistency. There will be A LOT of water come out of the fruit, be sure to drain as needed. Once done cooking, measure out 4 Cups of it and place it in the large mixing bowl.
  3. Proceed to the directions section below.

Directions:

  1. Preheat oven to 425oF.
  2. In a large mixing bowl and mixer or wooden spoon mix together Granulated Sugar, Canned Pumpkin, Milk, Eggs, & Pumpkin Spice to make Pumpkin Pie Filling
  3. Pour Pumpkin Pie Filling into your 2-4 (depending on whether they are deep dish or not) frozen pie crusts.
  4. Place each filled pie on cookie sheet.
  5. Place pie or pies in oven depending on how many will fit I usually bake 2 at a time.
  6. Bake for 15 minutes.
  7. After the 15 minutes expires, reduce oven temperature to 350oF.
  8. Bake for an additional 40-50 minutes.
  9. Take pie out at 40 minute mark and check for doneness.
  10. Once you take pie out place a butter knife into the center or close to the center and see if the knife comes out mostly clean.
  11. When pie appears done, cut into slices and enjoy.