Pumpkin Pie

Pumpkin Pie


  • 2 cups cooked and mashed pumpkin
  • 1 1/2 cups milk, scalded (see scalding instructions below)
  • 1/2 tsp salt
  • 1/4 tsp ginger
  • 1 tsp cinnamon
  • 1 cup brown sugar
  • 3 whole eggs
  •  1 1/2 Tbsp cornstarch
  • 1/4 tsp cloves
  • 1 pie crust
  • Can of whipped cream topping or tub of cool whip whipped cream


  1. Preheat oven to 425°F.
  2. Place pumpkin in the blender and purée until smooth. Transfer pumpkin to large mixing bowl; beat in eggs, brown sugar, salt, ginger, cinnamon, cloves, and cornstarch.
  3. Scald milk: To scald milk, pour milk into a heavy-bottomed saucepan and place over medium-low heat. Stir frequently to keep milk from thickening or burning to the bottom of the saucepan. Continue scalding milk until small bubbles start to form around the edges of the saucepan and the milk begins to steam. HOWEVER, take care to bring the milk to a boil. Remove from Heat.
  4. Carefully add the hot scalded milk to the pumpkin-mixture. Stir ingredients together until thoroughly mixed.
  5. Now, using a rubber spatula, scrape pumpkin-mixture into the pie crust and smooth the top.
  6. Sprinkle cinnamon over the top of the pie.
  7. Place pie in oven and bake at 425°F for 10 minutes.
  8. Reduce heat to 350°F and continue baking for 25 to 30 minutes or until crust is a light golden brown and the center is set. Place on a wire rack to cool to room temperature then slice and place on a serving dish and top with a generous scoop of whipped cream.

How to prepare fresh pumpkin:

A 1 1/2 pound, raw pumpkin will yield roughly 2 cups once cooked and mashed.  To prepare, first cut the pumpkin in half and scoop out seeds and stringy portions. Cut pumpkin into chunks and remove the skin. In a saucepan over medium-high heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain and allow to cool. Working in batches if necessary, place pumpkin in blender and puree on a medium speed for 30-45 seconds until smooth.

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