Best Pumpkin Pie Ever

For Thanksgiving, my babe makes pumpkin pie.  Typically, we just purchase the canned pumpkin and he whips up something delicious with it.  This year, however, he morphed our cute little Halloween pumpkins into a pumpkin pie masterpiece!  Follow this recipe to create the best pumpkin pie ever!

Pumpkin Pie
*We did not make our own pie crust.  Maybe next time.  A standard 9″ pie crust works just fine.  Actually, you’ll use the two crusts that come in a pack.

2 1/2 cups mashed, cooked pumpkin (you can substitute canned pumpkin)
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Preheat oven to 350 degrees.
We baked our small pumpkins at 350 for 50 minutes.  Fresh pumpkin is a little more watery than canned so we had to drain off some of the liquid.  The fresh pumpkin seemed a little stringy, so we pulsed it a few times in the food processor and then let it cool in the fridge overnight.  (Two small pumpkins made more than enough pumpkin for our pies.  In fact, we froze some of the left over pumpkin puree for -hooray!- more pies!)

Now, back to the pie…In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, pumpkin pie spice and salt. Mix well. Pour into two prepared crusts.

Depending on your oven, you may want to cover the crusts with some foil like we did.  Just take it off for about the last 15 minutes of cooking so the edges can brown a little.  Bake 50 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

If you want to try the pumpkin cheesecake pie, you’ll make some simple additions.

Pumpkin Cheesecake Pie
In addition to the recipe above, mix up the following in a separate bowl:
8 oz. cream cheese, softened
1/4 c. sugar
1/2 tsp. vanilla
1 egg
Combine cream cheese, sugar and vanilla. Add egg; mix well. Spread evenly in bottom of two pie shells.  Top with pumpkin mixture before baking as directed above.

Next time, we’ll follow our own recommendation to split the cream cheese mixture between the pies.  You can see in the photo that it really created a pretty thick cheesecake layer with a very thin pumpkin topping.  There was only one way to remedy this.  Have one piece of each to combine the flavors more evenly!  Problem solved.

One thought on “Best Pumpkin Pie Ever

  1. Pingback: A Time to Be Thankful | At Home With the Fetch Clan

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