Pumpkin Pie Recipe

There are a ton of pumpkin pie recipes out there but our families pumpkin pie recipe is always a fan favorite so I wanted to share!

I think the real secret is making your own pumpkin puree. It adds a little extra work but makes all the difference. You don't need that much pumpkin for this recipe so you can easily freeze the rest and have pumpkin year round!


Pumpkin Pie Recipe


1 Pie crust
I egg white, lightly beaten


3 eggs
2 cups fresh pumpkin puree
2/3 cup firmly packed dark brown sugar
3 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon maple flavoring
1/4 teaspoon salt
2 cups half & half 


Fit the pie crust in a 9" pie pan, making a high fluted edge; brush with egg white and chill 1 hour. 
Preheat oven to 450 degrees F.

For the filling, mix pumpkin and sugar until sugar dissolves. 
Add remaining ingredients, stirring well to blend. 
Set pie shell on pulled-out center oven shelf, then pour in filling. 
Bake 10 minutes, reduce heat to 350 degrees F., and bake 45-55 minutes or longer until a knife inserted midway between center and rim comes out clean


Making your own pumpkin puree:

-Preheat oven to 325 degrees F (165 degrees C).

-Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.

-Bake in the preheated oven, foil side up, 1 hour, or until tender.

-Scrape pumpkin meat from shell halves and puree in a blender. I use a Vitamix for this which makes it really easy!

When freezing pumpkin I like to separate in two cup measurements. Put in a labeled zip lock back and throw it in the freezer, it is that easy.


Much Love,