Its never too late for a pumpkin pie from scratch! I actually bake them year round….I could probably eat a whole one on my own if you let me! haha. This is my favorite recipe from our local co-op which only take 10 minutes to prep.
- 2 cups of pumpkin puree/1 can (click here for directions on how to puree a sugar pumpkin)
- 1 cup of milk
- 1/2 cup of cream
- 1/4 cup of brown sugar (click here on how you can make your own organic brown sugar!)
- 1/2 cup of white sugar
- 1/2 teas salt
- 1 teas cinnamon
- 1/2 teas ginger
- 1/8 teaspoon clove
- 3 eggs
- 1 pie crust (I used a store one this time…will post a DIY on crust at a later date)
Kitchen Gear you will need:
- cookie sheet
- measuring spoons and cups
- medium mixing bowl
- aluminum foil
- pie pan
- a knife or meat thermometer
Bake time: 45 min
Temperature: Pre-heat oven to 425°
Here we go:
- Measure everything out and dump it into your mixing bowl…seriously.
- Whisk it until it is well stirred. Will look like this:
- Place pie pan onto the cookie tray…it is much easier to move the pie when it has the mixture on it when it is on the cookie tray.
- Place pie crust into the pie pan, press lightly so it forms to the pan.
- Pour mixture into pie crust.
- Cover the crust with aluminum foil or a crust shield (Pampered Chef has one…I have ordered but didn’t have for this round) Here is my awesome foil job…
- Open oven and carefully, slowly put the cookie sheet with the pie on it in the oven. The mixture is a thin liquid, any sudden movements and you will have a mess!
- Bake for 20 min at 425° then turn down the heat to 350° take the aluminum foil off the crust. I recommend just opening the oven and leaving the pie in there while taking off the foil. The pie is still very liquid at this point and taking it out and in is asking for a mess.
- Bake for another 25 minutes. Then check to see if it is done…you will be able to see the pie mixture firming up. You can take a knife and check the middle or use a meat thermometer. I do the latter because it leaves a small round hole which is less noticeable. The knife or thermometer should come out clean when done.
- Take out, cool and enjoy!
Want to make your own whipped topping? Check out my new Pinterest page for how to make your own whipped cream topping in a mason jar!Terraganics Living participates in various affiliate programs which means that you might click on a link for a product from which we receive a small commission, although the price for you doesn't change any. Commissions go towards the costs of keeping this sweet site up and running. 🙂