• Cooking Time: 40-45
  • Servings: two 9" pies
  • Preparation Time: 45


I love Halloween -- love love love it. Every year, I end up with leftover (uncarved) pumpkins that I hate to throw away. So I started making them into pumpkin pies, which I freeze and serve at Thanksgiving.

More recently, I've begun buying pumpkin pie pumpkins to display for Halloween, since they're a bit sweeter and make better pies. Non-pie pumpkins make a great soup, though....


  • 2 c. pumpkin
  • 2 pre-made 9" graham cracker pie crusts
  • 1 c. brown sugar, firmly packed
  • 1 tbsp. flour
  • 1 lg. can evaporated milk
  • 1 egg
  • 1 tbsp. pumpkin pie spice*
  • * may be substituted with
  • 1 1/4 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves


  • Cut pumpkin lengthwise in quarters.
  • Scoop out seeds, discard.
  • Cut pumpkin wedges in half crosswise.
  • Place skin-up in Pyrex or other microwave-safe dishes.
  • Fill dishes with water to cover pumpkin wedges.
  • Microwave at 75% power in 15-minute increments, until flesh is soft.
  • Scrape flesh into colander, discard skin.
  • Drain pumpkin flesh thoroughly.
  • Preheat oven to 375 degrees.
  • In a large mixing bowl, combine all ingredients, alternating wet and dry.
  • Pour mix into prepared graham cracker pie crusts, and bake for 40-45 minutes.

Categories: Halloween  Pie  Thanksgiving 

Author Credit: I

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