Yes, I know its mid July and I’m here posting a pumpkin pie recipe it’s just too hard to resist. I got inspired to do this blog post because I’ve been getting my first pumpkins on my vines and I am so excited for this fall. I have so many things planned for Fall especially October (my absolute favorite month). Last September was the first time I tried this recipe and I also made it for my family’s Thanksgiving (along with an amazing pumpkin bread with cream cheese frosting). I’ve made 4 pumpkin pies since then and have altered the recipe to the way I like it! I use fresh sugar pie pumpkins from the garden, but canned pumpkin will do just fine! This recipe will make enough filling for two pies, so cut it in half if your just wanting to make one!
Here is a super rough copy of my recipe, but here is what you will need.
- 1 1/2- 2 cups of brown sugar
- 1 tablespoon of self rising flour ( I changed this in the recipe to eliminate some ingredients such as baking soda and powder)
- 1 teaspoon of salt
- 1 teaspoon of cinnamon
- pinch of ground ginger
- 1/2 teaspoon of nutmeg
- pinch of all spice
- pinch of pumpkin pie spice
- 3-4 eggs lightly beaten
- 1 can of pumpkin or one small pie pumpkin
- 1 can of evaporated milk
For the pie crust I used frozen crust and followed the directions on the package about pre-baking. You will want to poke holes in your crust and bake until golden brown before you pour your filling in. Make sure to cover the sides of the crust in aluminum foil, because it will get done faster than the rest. Even do this after you pour the crust in it and bake it for the second time.
You will need to bake your pie on low heat around 350 degrees. Bake until pie becomes more solid and brown. Let it cool in the fridge before serving. Don’t forget some whipped cream!
I thought making pumpkin pie would be so much harder than what it was! This year I’m hoping to go completely homemade and even do the crust and whipped creme myself. Let me know if you all have any recipes to share!