Homemade Pumpkin Pie from Scratch (Week 41, 52 New Foods)

Posted by Jennifer Lee on October 22, 2012 1 Comment

homemade pumpkin pie with gingersnap crust


Homemade pumpkin pie was one of my Grandma’s specialties. It remains one of my favorite holiday treats that brings back wonderful memories of festive family get-togethers and made from scratch recipes that so uniquely defined my Grandma.


The holidays wouldn’t be complete at our house without a homemade pumpkin pie. Although it's a sweet treat, I feel good serving it to friends and family because I know exactly what goes into it and it’s made with the same care and love that my Grandma took in preparing her holiday treats. I hope you enjoy this treasured family recipe that was handed down to me from my most loved family chef, Grandma Yola.

Homemade Pumpkin Pie (from scratch)

Prep time: 15 minutes
Cook time: 55 to 60 minutes
Yield: Makes 8 to 10 servings

homemade pumpkin pie ingredients


Ingredients:

2 cups fresh pumpkin puree
¾ cup milk
3 eggs
¾ cup brown sugar, packed
1 tsp ground cinnamon
¾ tsp ground ginger
¼ tsp cloves
½ tsp salt
1 9" gingersnap crust

Directions:

1. In a large bowl, mix together the dry ingredients.

homemade pumpkin pie step 1


2. Add the pumpkin puree to the dry ingredients. Mix thoroughly. Then add the beaten eggs and milk, stirring gently to combine.
Note: Check out our post on how easy it is to make your own pumpkin puree.

homemade pumpkin pie step 2


3. Pour the pumpkin mixture into a 9” pie crust. I made our recipe with a delicious gingersnap crust.

homemade pumpkin pie step 3


4. Bake at 425F for 10 minutes, then reduce the oven heat to 350F and bake for an additional 45 minutes or until a knife comes out clean. Cool completely on a wire rack.

homemade pumpkin pie step 4


5. Serve with a scoop of vanilla ice cream. Enjoy with friends and family!

homemade pumpkin pie with gingersnap crust


Crunch a Color Kids Vote:
Yum!

What we Liked: I love this recipe because it is easy to make, uses regular milk instead of condensed milk and makes a delicious holiday treat.   

* Have you made homemade pumpkin pie from scratch? What are your tips for baking a perfect pie?

Craving more easy recipes to try? Catch up on last week’s recipe: How to bake pumpkin seeds!

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

 

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Comments (1 Comment)

Posted by Connie McArthur on October 22, 2012

This pie looks delicious, I will try it for sure this weekend.
Thank you
Connie

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