pumpkin pie

From a Pumpkin, to a Pumpkin Pie – The Wisconsin Vegetable Gardener Straight to the Point

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Holly shows how to make a pumpkin pie from a pumpkin you already have.


1 pie, sugar or jarrahdale pumpkin
pinch of salt
1 12 oz can of evaporated milk
1 tbsp vanilla extract
3/4 sugar
2 eggs
1 tsp pumpkin pie spice
1 unbaked pie crust

To prepare pumpkin:
Preheat oven to 400 degrees F. Remove stem, cut pumpkin in half. Scoop out seeds, sprinkle with salt, place both halves face down on a cookie sheet covered with parchment paper. Bake in oven 30-40 minutes until skin of pumpkin can be easily pierced with paring knife. Let pumpkin cool for 45 min to an hour so can be easily handled.

To prepare pie:
Once pumpkin is cooled scoop out and measure about 2 cups of pumpkin puree. Freeze the rest for later use.

Preheat oven to 425 degrees.

Mix rest of the ingredients into a bowl with the pumpkin, stir well.

Put pie shell in 9 inch pie plate, form a nice crust.

Pour pumpkin pie mix into pie shell.

Bake at 425 degrees for 14 minutes. Reduce heat to 350 and bake for 40 to 50 minutes more.

Let cool and serve with fresh whipped cream.