I do like to bake, and the holidays are the perfect time to do so. Here’s My Not-So-Perfect Homemade Pumpkin Pie Filling that turned out PERFECT! See the recipe below.
Homemade Pumpkin Pie Filling
So, my husband buys two of these cute little pumpkins and says, “look, it has a recipe on it – why don’t you and Brody make one?” So, of course, I wanted to make him happy, so I made it. While ‘trying” to read the instructions, on that little label, I thought perhaps (if you’re like me) some might not be able to read it since it’s so small. Don’t worry, here are the instructions on that tiny label and better ones if you ask me!!
Pumpkin Pie Recipe
- a small pie pumpkin (or 1-1/2 cups of pie pumpkin)
- 1/2 cup sugar
- 1/2 cup brown sugar
- pinch of salt
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- Three eggs
- 1/2 cup evaporated milk
- 1/2 cup water
- An unbaked pie crust (note – the picture below shows the wrong pie shell)
- powdered sugar to hide your mistakes!! of course this is optional
How to clean and back a pumpkin
- cut off the stem
- cut the pumpkin in half and remove all the seeds*
- cut the pumpkin in squares
- place in a large baking dish or pan and cover with foil
- bake at 400 degrees for 30 minutes or until tender
*Don’t worry if you can’t get off all the stringy stuff, it will come off better after it’s baked in the oven.
How to make your pumpkin pie filling
- After the pumpkin is baked, scoop out the flesh from the skin (remove the stringy stuff) and puree in a blender until smooth.
- Add sugars and spices to pumpkin puree and mix until smooth. Then add eggs and blend just until combined. Add milk & water and blend just until mixed.
- Pour filling into unbaked pie crust (I bought mine) and place in oven – and be careful not to spill. You could also pour most of the filling in crust, then put in the oven, and then pour the rest of the mixture. I spilled mine, so be careful.
- Bake at 375 degrees for 1 hour (or until set & the crust is a light brown) – Mine took longer to bake.
NOTE: Don’t over mix the eggs or milk. I’m sure I did, but it still turned out PERFECT!!!!
Okay, the moral of this story is not to throw away your messed up pumpkin pie, instead, hide it with powdered sugar or a dollop of ice cream or whip cream.
Oh, and I didn’t tell you that I drop a serving spoon on top of the pie AND my four yr old stuck his finger in it – all before I got the chance to take my first picture – that’s why I had to hide parts of it. AND…when I went to slice it for the above photo, it fell apart – but let me tell you, it tasted great, and I’m sure my husband would be proud – but I’m not telling him the whole story!!!
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