Homed-ish Pumpkin Pie

Happy Fall Ya’all! This past summer we grew quite a few pumpkins in our garden, including baking pumpkins.

I’ve never made a pumpkin pie from scratch, err I’ve never made a pumpkin pie ever. This year I thought I’d give it a whirl and it’s surprisingly easier than I would have thought! So here it is…


1 baking pumpkin 1 can of evaporated milk 1 cup of brown sugar 1 tbsp of pumpkin pie spice 3 eggs Pie crust – I used store bought because I had several in my freezer


  1. Preheat oven to 350 degrees F
  2. Cut pumpkin top off and scoop out seeds and insides (save the seeds if you like to roast them, I do not)
  3. Cup pumpkin into several pieces and lay pieces on a cookie sheet skin side up
  4. Cook pumpkin for 1 hour
  5. After pumpkin is cooked, remove from the oven and allow to cool
  6. Remove the pumpkin from the skin and place into a food processor
  7. Puree pumpkin until it is a smooth consistency and voila – you have pumpkin puree
  8. In a stand mixer, add eggs, 1 cup of brown sugar, pumpkin pie spice and evaporated milk
  9. Mix until combined
  10. Add in 2 cups of pumpkin puree and mix until combined
  11. Spray your pie tin with cooking spray and place your crust inside
  12. Pour your pie mix inside the crust
  13. ***Very important – Cover the edges of the crust that is exposed with aluminum foil ** this will prevent the edges from burning
  14. Bake at 400 degrees F for up to 1 hour or until cooked
  15. Cool in the fridge for several hours and serve with a big dollop of whipped cream (if that’s your thing)
Pumpkin pie doesn't have to be complicated