Pumpkin Pie Recipe from Scratch
A delicious homemade pumpkin pie done from scratch. This is the perfect pie for the upcoming holidays or any time of the year.
Ingredients
Pumpkin Pie Filling
- 16 Ounces Canned Pumpkin
- ¼ Cup Flour
- ⅔ Cup Sugar
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Ginger
- ½ Teaspoon Ground Nutmeg
- 3 Egg Slightly beaten
- 5 Ounces Evaporated Milk
- ½ Cup Milk
Instructions
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In a mixing bowl combine pumpkin, sugar, flour, cinnamon, ginger, and nutmeg.
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Add the beaten eggs, mixing until all ingredients are combined.
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Gradually stir in evaporated milk and milk; mixing well.
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Pour filling into a prepared pie crust.
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Cover with foil and bake at 375℉ for 40 minutes.
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Remove foil and continue baking at 375℉ for another 40 minutes or until knife inserted into the center of the pie comes out clean.
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Cool completely before serving. Store covered in a refrigerator.
Recipe Notes
I like to place my pie plate on a cookie sheet before placing them in the oven. This helps with these pies that like to spill over.
I used How to make a pie crust for my pumpkin pie crust.
The nutritional value may vary depending on the ingredients used.
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