Recipe for Pumpkin Pie from real Pumpkins

Pumpkin Pie

From pumpkins I baked and pureed.

Total Time: 3 hours

Prep Time: 35 minutes

Cook Time: 2 hr

Yeild: 2 Pies


1 medium sugar pie pumpkin (~3 lbs) or 4 cups of pulp

Canola oil, for oiling pumpkin

Pie Filling:
One 14-ounce can of condensed coconut milk or coconut cream (or condensed milk)
1/2 cup whipping cream
2 tablespoons arrowroot (or cornstarch)
2 tablespoons molasses or honey
2 tablespoons coconut oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg (optional)
1/2 teaspoon ground cloves (optional)
1/4 teaspoon salt

3 large eggs



Microwave whole pumpkin for 1 minute

Pumpkins ready for baking

Pumpkins ready for baking

Score the stem and bottom using a serrated knife. Cut the pumpkin in half (as evenly as possible) and scrape out the insides with a spoon. Set seeds aside if you want to bake them later. Line a baking sheet with foil, a rimmed baking sheet is best, but folding the foil edges upward will work as well. Place the pumpkin halves flesh side (or cut side) down onto the foiled baking sheet. Rub canola oil all over the skin, about a tablespoon should do it…the flesh does not need to sit in the oil so apply only enough for the skin. Soak up residual with a paper towel. Bake about an hour. The pumpkin should pierce easily with a fork when done. The skin may bubble and darken but that is ok. Peel the skin away from the flesh and discard. In some cases you may have to scoop the flesh out from the skin. Place the fleshy bits into a bowl.

Pie Filling:
Filling the pie crusts

Filling the pie crusts

Puree in food processor or mash pulp until smooth, you need a yield of about 4 cups. Add the milk, cream, thickening agent, molasses, spices, salt and eggs and combine thoroughly.

Pour the filling into the pie crust(s). Cover the edges of each pie crust with foil and bake in center of oven until the filling is set in the center, about 1 hour.

Transfer to a pie rack and allow to cool completely before refrigerating or freezing. About 30 minutes to serve warm.

To refrigerate or freeze:

Pie must be cooled completely. Wrap tightly with Saran Wrap, then wrap with foil. It will taste pretty fresh for up to several days in the refrigerator, if stored properly.

For the freezer, wrap the same as above, then if you can seal in a vacuum tight container, do so. Otherwise, place in a freezer bag. The pie will store well for about a month when not vacuum packed. Be sure to avoid storing with fragrant foods like fish or asian spices. The pie will absorb these odors and you could be tasting a fishy pumpkin later.

To thaw, remove all wrappings and place flat in the refrigerator. Allow to sit for 4 to 8 hours, then enjoy!

To learn the science behind freezing and thawing, including how to rewarm a refrigerated or previously frozen pie, check out this link, here.

The base for this recipe came from here.

Disclaimer: WordPress may include ads, which I do not endorse, to various blogs following posts.

About Audrey Sniezek

Audrey Sniezek is a rock climbing athlete and computer software/technology enthusiast.
This entry was posted in Food, Fun, Writings and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s