How to Make Pumpkin Pie

Fall and especially Thanksgiving bring to mind that sweet-smelling, warm pumpkin pie dessert! As you know, pumpkin pie can be made from real pumpkin or by buying the pumpkin already in a can - either way you can make delicious pies that will disappear within moments! Here are two of my favorite recipes for baking mouth-watering pumpkin pies - the first recipe is made with a real pumpkin, and recipe two is made with bought pumpkin from a can. Enjoy.

Fresh Pumpkin Pies made with Real Pumpkin!

This recipe makes 2 pies. I also want to note that small to medium sized pumpkins do well for making pies. The larger pumpkins are more for just carving and looks so to speak. I'd recommend a pumpkin anywhere from 6" to 10" in diameter for fresh pies.

For this recipe you will need:

a blender

medium to large mixing bowl

large spoon for mixing

sharp knife

medium to large-sized pot OR microwavable bowl

a small to medium pumpkin

2 9" frozen pie crusts

4 eggs

1 cup of milk

1/2 cup sugar

cinnamon and nutmeg to taste

Baking Instructions:

(1)Preheat oven to 375.

(2) Cut a round top out of your clean washed pumpkin OR cut it right down the middle from top to bottom.

(3) Scoop out the "guts". Make sure you get all the stringy stuff and seeds out.

(4) Cut the outer shell into small 1" or so squares.

(5) Boil those squares until they are soft (may take 30-60 minutes depending on how big your squares are) OR place the squares in a covered bowl of water and microwave for 15 minutes.

(6) When the squares are cool to touch, peel off the skin. It should come off very easily.

(7) Put the pumpkin in a blender with the milk, sugar, cinnamon, and nutmeg. Blend until mixed.

(8) Pour this pie filling mixture into a medium to large bowl.

(9) Add the 4 eggs and stir.

(10) Pour equal amounts of the pie filling into the 2 crusts.

(11) Sprinkle with cinnamon if you wish.

(12) Place both pies in the oven on the same rack for about 45 minutes. Check regularly to make sure your crusts and pies are not burning.

Once the pies are out of the oven, allow them to cool. Serve with whipped cream on top for a tasty treat!

Pumpkin Pies... from a can!

For this recipe you will need:

small bowl

medium to large bowl

1 or 2 mixing spoons

whisk

a 15oz. can of pumpkin filling

2 9" frozen pie crusts

a tablespoon of cinnamon and nutmeg

2 eggs

3/4 cup of sugar

a 12oz can of evaporated milk

Baking Instructions

(1)Preheat oven to 425.

(2) Combine the sugar, cinnamon, and nutmeg to form a spice mix.

(3) Beat the eggs in a medium bowl.

(4) Add the pumpkin filling and spice mix and stir.

(5) Stir in the evaporated milk.

(6) Pour this pie filling mixture into the pie shells.

(7) Bake for 15 minutes on the same rack.

(8) Then lower the temperature to 350 and bake for 20 to 30 additional minutes. Keep a check on the pies during the last minutes. You can test the pies by sticking a clean knife down the center - if it comes out clean, the pie is done.

Remove the pies from the oven and allow to cool. Whipped cream also adds a bit of pizzazz to this pie when serving.

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