My mom’s Pumpkin Pie recipe, which she got from her mom.

Total Time: 1 hr 15 min
Prep Time: 15 min
Cook Time: 1 hr

Ingredients

makes 1 pie

  • 2 eggs
  • 425 g (1 ¾ cups) pumpkin puree
  • 150 g (¾ cups) sugar
  • 3 g (½ tsp) salt
  • 2.5 g (1 tsp) cinnamon
  • 1 g (½ tsp) ginger
  • 0.5 g (¼ tsp) powdered cloves (optional)
  • 400 g (1 ⅔ cups) evaporated milk
  • 1 unbaked pastry shell

Preparation

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, mix the eggs, pumpkin, sugar, salt, spices, and evaporated milk until well combined.
  3. Pour the mixture into the unbaked pastry shell.
  4. Bake in the hot oven at 425°F (220°C) for 15 min.
  5. Reduce temperature to 350°F (175°C) and bake for 45 min, or until a knife inserted in the center comes out clean.

Pumkin Pure

To make the Pumpkin Pure, peel and cube your pumpkin. Roughly 3cm-4cm cubes. Ensure consistent size of resulting cubes.

Place pumpkin cubes in pot, in ~2-3 cm of water.

Boil water at a simmer for about 20 minutes, until all cubes are tender. Stir as needed.

When completed, strain out the water.

Place pumpkins back into pot, and use a hand-blender to blend the pumpkin until very smooth.

Let cool.