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Pumpkin Pie from a real pumpkin

November 18th, 2008

Pumpkin Pie from a real pumpkin

I’ve always wanted to do this, and actually I have done it once but it didn’t turn out so good.  This time is different though — it turned out GREAT!  I used a whole (small) ambercup squash to make this delicious treat taste homemade and, well, delicious!  Even after having a couple of things go wrong the pie still turned out to be good and it looked good to boot.  This process takes quite some time, bake the pumpkin, scoop it out, puree it, make the crust, the filling, then bake the pie.  Whew!  It’s not for the faint of heart.

I just finished tasting this (it finally cooled down) and it has a very rich flavor.  I can taste the flavor of the real squash coming out much more than I can with pies made from canned pumpkin.  I think that is what I was really looking for in making this — I even cut out some of the sugar in the recipe for just this reason.  For those with really sweet tastes (like Mrs. Smith’s fans) you might not enjoy this pie as much as I did, but in that case, just add another 1/3 cup of refined sugar.

Pumpkin bakingScoopin’ it out

*To get the pumpkin puree, simply cut the squash in half, scoop out the seeds, and place each half (open side up) in a baking dish with a shallow amount of water.  Bake for about an hour on 425 degrees Fahrenheit or until a fork pokes into the bottom of the squash (through the skin) with ease. Last, scoop out the squash and puree it using your favorite puree method (food processor, immersion blender, etc.).

Just in time for Thanksgiving, here’s what I did (thanks to Elise):

Butter and flour — a good combo for crustbake it and mark it with a B


  • 2 cups real pumpkin puree*
  • 1/2 cup packed brown sugar
  • 1 12-ounce can of evaporated milk
  • 1/2 teaspoon salt
  • 3 medium eggs
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cardamon
  • 1 pâte brisée crust (with the extra sugar!) [Thanks again Elise, this crust is DELICIOUS — I’ve never made a good crust before this!]


  1. Preheat the oven to 425 degrees Fahrenheit
  2. Mix everything together and whisk or beat VERY gently in your mixer (you don’t want the cinnamon all over your counter like I had)
  3. Pour into the pie crust and bake for 15 minutes
  4. Turn oven down to 350 degrees Fahrenheit and bake for another 40 minutes.
  5. To test for done-ness place a knife in the middle and hope it comes out clean 😉
  6. Cool completely and serve with REAL whipped cream (not the stuff that comes in a plastic container or sprays out of a can!)

I hope you enjoy it!

9 Responses to ' Pumpkin Pie from a real pumpkin '

  • rachel says: [November 18th, 2008 11:11 am]

    yum! It’s sad that you wait til I leave town to make delicious pies. I want some…looks great.

  • Aaron says: [November 18th, 2008 11:39 am]

    So you used butternut squash in place of pumpkin? It does have the same consistancy and almost the same flavor: it comes out a little more buttery with the squash (in a good way:). I’m done w/ my first small slice and headed back for a second before everyone else discovers it. Good job.

  • Keith Prickett says: [November 18th, 2008 11:52 am]

    Aaron, I actually used Ambercup squash which looks a lot like a little jack-o-lantern pumpkin but is much sweeter like a sugar pumpkin. This is my go to link to see photos of different squash in the area:
    Thanks for the kind comments!

  • Pam says: [November 18th, 2008 1:35 pm]

    Hey-Aaron got 2 slices? I didn’t get any! 🙂 Glad someone let you know about pate brisee; once you start making crusts this way, it’s hard to go back to anything else (and it doesn’t take that much time, either). Looks great!

  • Keith Prickett says: [November 18th, 2008 4:09 pm]

    Pam, I doubled the recipe but only brought one to work. You are in luck because I have a piece at home waiting for you! I’ll bring it in soon. 😉

  • heidi mehltretter says: [November 18th, 2008 5:56 pm]

    Perfect timing, the kids have really wanted to do this! Thanks.

  • Pam says: [November 19th, 2008 10:53 am]

    Awesome!! You brought the pregnant woman a piece of pie!! Very nice-much better than canned pumpkin, and good idea making the bottom crust thicker-it’s not soggy at all. I’ll bring you some pumpkin-hazelnut ravioli (if it turns out!)… 🙂

  • Keith Prickett says: [November 19th, 2008 11:08 am]

    Pam, I made the whole crust thicker than the first pie AND I put it on the bottom rack in the oven. I think that’s the real trick. A thicker crust was to make it just a little more substantial. Thanks for your comments and I look forward to the ravioli!

  • Aaron says: [November 19th, 2008 1:08 pm]

    I took 2 *small* pieces. 🙂 I always take a tiny piece when first trying something so I don’t waste it if I don’t like it.

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