This awesome pumpkin pie recipe kicks off our week of pumpkin recipes using fresh pumpkin! For details on how to cook your pumpkin, see this post. While you can use a full sized pumpkin, we highly recommend a pie pumpkin since they’re much easier to cook.
You will be absolutely amazed at the difference between using fresh pumpkin verses canned pumpkin in a pie. The taste is amazing, and you’ll never find a better pie from a store!
Fresh Pumpkin Pie Recipe
3 cups cooked pumpkin
4 eggs beaten
1 1/4 white sugar
1/2 cut brown sugar
2 1/2 teaspoons cinnamon
1 teaspoon allspice (or nutmeg)
1/2 teaspoon cloves
12oz can evaporated milk
2 pastry shells (we use graham cracker crust)
Mix together with a hand blender until creamy and smooth. Pour into pastry shells and bake in a 400* F oven until a knife inserted in the center comes out clean (approx 45 mins).