I always make my pie from a can. This year I decided to make it from scratch and used one of the pumpkins that my husband had grown. I have got to be honest, it was a lot of work. However, it was worth it, the pie melts in your mouth and is full of flavor. If you do not want to make it from scratch you can use the same measurements but with canned pumpkin and you will be fine. Pumpkins used for pies are under 6 pounds because they are sweeter. If you do not have a small pumpkin you can do what I did and add 1 c. of sugar instead.
Roasting the pumpkin
- Rinse the pumpkin under warm water, removing any dirt or debris
- Cut the pumpkin in half on a large cutting board, with a sharp knife
- Scoop out the seeds with a metal spoon, I use an old measuring spoon that has a nice edge
- Lay the pumpkin face side down in a large baking dish
- Cover with 1/4 inch water
- Bake at 350° for 45-60 minutes (depending on size) or until tender, using a fork to check
- Remove from oven and scoop out insides, discarding skin
- 1 (9inch) unbaked deep dish pie crust
- 3/4 c white sugar (if using larger pumpkin do 1 c.)
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 tsp. pumpkin pie spice
- 2 eggs
- 1 (15 oz) can of pumpkin puree OR 1 c. of pumpkin puree
- 1 1/2 c. milk
- Preheat oven to 425 degrees
- Combine sugar, salt, cinnamon, and pumpkin spice in a small bowl.
- Beat eggs lightly in a large bowl. Stir in pumpkin and sugar- spice mixture. Gradually stil in milk. Pour into pie shell.
- Bake 15 minutes. Reduce heat to 350 degrees and continue to bake for 40-50 minutes or until a toothpick inserted into the center come out clean.
- Cool on wire rack for 2 hours.