Fresh Pumpkin Pie
  • Cooking Time: 40-45
  • Servings: two 9" pies
  • Preparation Time: 45
  • 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
  1. Cut pumpkin lengthwise in quarters.
  2. Scoop out seeds, discard.
  3. Cut pumpkin wedges in half crosswise.
  4. Place skin-up in Pyrex or other microwave-safe dishes.
  5. Fill dishes with water to cover pumpkin wedges.
  6. Microwave at 75% power in 15-minute increments, until flesh is soft.
  7. Scrape flesh into colander, discard skin.
  8. Drain pumpkin flesh thoroughly.
  9. Preheat oven to 375 degrees.
  10. In a large mixing bowl, combine all ingredients, alternating wet and dry.
  11. Pour mix into prepared graham cracker pie crusts, and bake for 40-45 minutes.
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....