Easy Homemade Pumpkin Pie

Hey friends!

With Thanksgiving just a few days away, I wanted to share my video and step by step instructions for how to make homemade pumpkin pie. You can check out my video here or keep reading for detailed instructions. Happy baking!

First, you want to choose the right pumpkin. The small orange ones are the best (use 6-7 for one pie), but you can also get the medium-small orange ones where you'll only have to do one pumpkin instead of 6. It's up to you, we made both and most people liked both, though the smaller pumpkins were just a tad sweeter.

Next, cut each pumpkin down the middle and scoop out the seeds. Then place them cut side down on a foil lined baking sheet and bake at 350 degrees (Fahrenheit) for 30-40 minutes if cooking the small pumpkins or 60 minutes if using the medium-small pumpkin. You'll know they're done when the fork can easily pierce the skin. If you pull them out and the inside isn't easily coming off, stick them back in the oven for 15 minutes or so.

While the pumpkin is baking, make the pie crust.

Pie Crust - makes 5-6 crusts

3 C flour

1 1/2 C shortening (Crisco, butter flavored)

1 1/2 tsp salt

3/4 C water

Mix the flour, shortening, and salt with hands until mixture is crumbly and well combined. Add in water and mix with hands until dough is well combined. Split into 5-6 balls. Roll out with flour into 9" shells and transfer to pie tin.

Once the pumpkin is done baking, remove from oven and let cool until you can hold comfortably in your hand. Scoop out the insides into a food processor or blender. Once all the pumpkins have been scraped out, puree mixture and strain for a few minutes. Mine didn't produce a lot of water, so if you skip this step it probably won't be too different.

Make the pumpkin pie mixture by following the recipe on the back of a pumpkin pie can (2 cups of the homemade puree = 1/2 can of pumpkin pie mix), or you can use the recipe below:

Pumpkin Pie Mixture

2 eggs

1/4 C brown sugar

1/2 C white sugar

1/2 tsp salt

2 tsp pumpkin pie spice

1-2 tsp cinnamon (optional - I don't like the extra cinnamon, my husband loves it)

2 C homemade pumpkin pie puree

1 1/4 C milk - I just use regular milk instead of evaporated milk

Mix eggs, sugar, salt and pumpkin pie spice (and cinnamon if using) until evenly mixed up. Add puree and mix until smooth. Add milk and mix.

Pour mixture into pie crust. It may be quite full, so consider placing the crust on the oven rack before pouring the pie filling in. If you do this, you will want to heat up the oven to 425 before pouring the pumpkin puree into the crust.

Bake at 425 for 15 minutes, then turn the oven down to 350 and continue baking for 45 minutes. The pie is done when a knife can be inserted and come out clean.

Enjoy!