Here's the recipe I used (with some modifications.) Mrs. Sigg's Fresh Pumpkin Pie It makes a 9 inch pie.
While I was in the baking mood, I had to make some pumpkin muffins too. (My preference is muffins over pie, but that isn't true for anyone else in my family!)
This post contains affiliate links, which means I will earn a commission if you purchase through them, at no additional cost to you. As an Amazon associate, I earn from qualifying purchases.
I think this was the first fresh pumpkin pie I had ever baked, and it was NOT pretty. I should have covered the edges of the crust with foil, as the recipe suggested, or used a pie crust shield. But, it tasted good!
Now, normally, one would have found the recipe first and bought the ingredients to be sure everything was on hand, right? Let's just say I didn't do that! I had to substitute for a few of the ingredients. So, the pie was actually a bit of an experiment.
I didn't have any evaporated milk, so I had to improvise. To get one cup of evaporated milk, simmer 2 1/4 cups of milk until it is reduced to one cup. (The recipe calls for 12 ounces, so you'll have to simmer a bit more milk.) You can also just use half and half, heavy cream or whole milk as a substitute, but the flavor won't be as rich.
I didn't have any pumpkin pie spice, so I used cinnamon, ginger, and cloves, instead.
I realize it's not the most beautiful pie (see the knife marks in the middle, where I tested to see if it was done? Oh, and the imprint from the forgotten pumpkin seed, and the too brown crust), but it was good!
I didn't have any evaporated milk, so I had to improvise. To get one cup of evaporated milk, simmer 2 1/4 cups of milk until it is reduced to one cup. (The recipe calls for 12 ounces, so you'll have to simmer a bit more milk.) You can also just use half and half, heavy cream or whole milk as a substitute, but the flavor won't be as rich.
I didn't have any pumpkin pie spice, so I used cinnamon, ginger, and cloves, instead.
I realize it's not the most beautiful pie (see the knife marks in the middle, where I tested to see if it was done? Oh, and the imprint from the forgotten pumpkin seed, and the too brown crust), but it was good!
Last of all, these are my measuring cups. If you need some new ones, these are a good choice. I love them for several reasons (they're colorful and sturdy), but mainly because the measurements are easy to read. After all these years, I'm happy to have some that don't frustrate me. It's a little thing, I know, but sometimes the little things are the happiest things.
If you try this recipe, let me know how you like it. I usually rely on canned pumpkin for baking and very rarely use fresh. I loved the results, and fresh is always better. So I'll try to use fresh pumpkin more often!
I've made fresh pumpkin pies before. They taste so good! I went EASY this year and got them from the local bakery.
ReplyDeleteYummy!
ReplyDeleteI have only made Pumpkin Pie from a can too. It sounds delicious!
ReplyDeleteI'm so glad you stopped by my blog and I followed you back! I need this kind of inspiration in my life. I love to cook but suck at it. I love to craft, but suck at it... you get the picture... so I rely on other mom bloggers to show me how! Thanks!
ReplyDeleteLooks scrumptious :)
ReplyDeleteThis sounds delicious. There isn't any canned pumpkin here and I was too intimidated to try "from scratch"!
ReplyDeleteOh wow! The REAL thing.... I'll bet it was out of this world :)
ReplyDeleteI love pumpkin pie.
Thanks so much for linking up! <3 Christina
I have yet to make a pumpkin pie from the pumpkin. It's probably about time. Looks yummy! Thanks for sharing on "I Gotta Try That"
ReplyDeleteMarcie
yum fresh is always best! thank you for sharing at the Thursday Favorite Things blog hop.xo
ReplyDeleteHi Pam - just wanted to say thanks for linking up to my special About Me Pity Party last week. I loved reading about you! I love the word incredible too. :) Thanks again and nice to meet you! P.s. this pumpkin pie looks sooo good!
ReplyDeleteWow that looks too irresistible not to try. I was never a fan of anything pumpkin but you've just changed my mind. Thanks for the post.
ReplyDeleteYum - I'll have to try this for the holidays. Looks yummy! #HomeMattersParty
ReplyDeleteAh Thank you so much! I never look first before I bake so I am always swapping out ingredients lol I have always wondered if you can replace evaporated milk! I am so excited to learn this. Visiting you back from my guest post on Crystal's blog :) So glad I did!
ReplyDeleteI use canned pumpkin all the time, too. I'm sure fresh pumpkin tastes better, I just do it for convenience. Your post has made me crave pumpkin pie now. Looks delicious! #HomeMattersParty
ReplyDeleteYumm! I've never tried to make a pumpkin anything.. lol.. I should try this year! #HomeMattersParty
ReplyDeleteLooks decadent! Thumbs up for fresh ingredients :) #HomeMattersParty
ReplyDeleteThis looks delicious. I have been wanting pumpkin pie ever sense pumpkins have come in season. I just don't like to cook enough to make one homemade. (Especially since I have to make an apple pie very soon.)
ReplyDeleteThanks so much for linking up at A Themed Linkup 82 for All Things Thanksgiving. Pinned!
ReplyDeleteThanks so much for pinning, Dee. And, thanks for hosting.
DeleteLooks delicious, Pam! Happy Thanksgiving!
ReplyDeleteThank you! It really was tasty. Happy Thanksgiving!
DeleteCONGRATS! Your post is FEATURED at A Themed Linkup 83 for Recipes in a Jar from my previous linkup for All Things Thanksgiving.
ReplyDeleteThanks so much, Dee!
DeleteThose are some perfect taters!! Thanks for sharing at My Big Fat Menopausal Life’s Share the Wealth Party!
ReplyDeleteI’d love it if you shared these at the Lazy Gastronome’s What’s for Dinner party! http://lasygastronome.com
Have a fabulous week and Happy Thanksgiving!