Pumpkin Recipes · Recipes

Fresh Pumpkin Pie


Being a mom of two small children, there was no possible way I could accomplish an epic pumpkin-baking day and make my own pie crusts too, so store-bought frozen deep dish pre-made crusts became my best friend!


I borrowed the recipe for the pie filling from the Clawson Live blog, which was adapted from Libby’s. Please visit their original post when you have a chance by Clicking Here. And check out their recipe for easy homemade pie crust while you’re there!

I will now attempt to make two deep dish pumpkin pies using the fresh purée I made this morning and directions from Clawson Live:


1 1/2 cup granulated sugar
2 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
2 large eggs
1 29 oz. can Pumpkin or the flesh of 1 roasted Sugar Pie Pumpkin
1 can (12 fl. oz.) Evaporated Milk
2 unbaked 9-inch (4-cup volume) deep-dish pie shells
Whipped cream (optional)


“…MIX sugar, cinnamon, salt, and ginger in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk…

I mixed it well, then let Charlie take over. He’s an excellent helper!


“…POUR into pie shell…”

I also covered the crust edges with foil to prevent them from burning. Space pies, ready for blast off!


“…BAKE in preheated 375′ F oven for 75 minutes or until knife inserted near center comes out clean…”

My oven is tiny so I used two racks and switch the pies positions halfway through the cooking time.


“…Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving…”

TWO HOURS?! Do you realize how delicious my kitchen smells right now?! Torture!!!


Totally worth it!


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