Fresh Pumpkin Pie from Scratch: A Recipe from the Farm
This pumpkin pie hits all the right notes. It has warm pumpkin, cream, cinnamon and brown sugar baked in a flaky crust. It smells so good and tastes even better! The perfect addition to your holiday or special occasion!
Ingredients
- 1 single pie crust for a 9 in pie
- 2 cups homemade pumpkin puree or canned pumpkin
- 1 cup evaporated milk
- 1 cup heavy cream
- 1 cup brown sugar
- 2 eggs room temperature beaten
- Dash of salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg optional
Instructions
- In a large mixing bowl mix the pumpkin, evaporated milk, cream, sugars, eggs, salt and spices.
- Be sure to beat well and until fully incorporated.
- Pour the pumpkin mixture from the large bowl into the unbaked pie shell.
- Bake at 425 degrees for 15 minutes then reduce the oven temperature to 350 degrees for an hour OR until the center is set. Sometimes this will take another half an hour.
- TIP: Watch for when it bubbles on the top all the way to the center of the pie. It is done if it is bubbling all the way to the center of the pie.
- When the pie is done baking take the pie and set on a wire rack to cool. You want to make sure your pumpkin pie cools completely before serving. After it has cooled some, you can pop it in the fridge to speed up the process.
Notes
NOTE: This recipe makes a little bit more than a 9” pie. A great way to use the leftover pie crust and pumpkin filling is using the mini pie plates I link at the end of this post.