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Homemade Pumpkin Pie


1 cooking pumpkin or squash

 1 1/2 c. diluted evaporated milk or rich cream

 1/2 c. brown sugar

 1/4 c. sugar

 1/2 t. salt

 1 t. cinnamon

 1/2 t. ginger

 1/8 t. cloves

 4 slightly beaten eggs

 1 t. vanilla


 1 1/2 c. flour

 1/2 t. salt

 1/2 c. room-temperature shortening

 3 T. water


Make the crust by sifting the flour and salt into a bowl. Cut in the shortening until the grain in the mixture is pea size. Stir in water 1 T. at a time until the mixture holds together when you gather it into a ball. (Add more water if needed). Roll out and place in pie pan. Cook at 425 degrees for 12-15 minutes. Cool. To make the filling, first cook the pumpkin like you would a squash. Cut it in half, scoop out the seeds and place each half cut end down on a aluminum foil-lined cookie sheet. Cook at 325 for an hour or more until it is tender and begins to fall apart. Scrape the pulp from the shell and mash it into a pulp while in a strainer. This step is very important otherwise your pie will be runny! In the top of a double boiler cook the following ingredients over, not in, hot water until thick: 1 1/2 c. cooked pumpkin and all the other ingredients listed above for the filling except the vanilla. After the mixture is thick, cool slightly then add the vanilla. Pour the mixture into the baked pie shell. Chill until firm and serve with whipped cream! NOTE: cooked pumpkin does not freeze well. It will become runny and tasteless. Plan to use all of the pumpkin at the time that you cook it.

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