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Pumpkin Pie

This is as “scratch” as you can get, especially if you grow the pumpkins yourself!


  • 2 cups stewed pumpkin
  • 2 eggs 2/3 cup brown sugar
  • 1 1/4 cups of whole milk or half-and-half
  • 2 Tablespoons butter
  • 2 teaspoons maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 9 inch pie crust (“1/2 flaky pie crust”)  


  1. Cut pumpkin into slices 2 inches thick and pare.
  2. Dice into 2 inch cubes, add to a skillet, with enough water to steam.
  3. Cover the skillet and steam on a medium heat for about 4 hours, mashing occasionally.
  4. Remove the cover from skillet and cook until almost dry on low heat.
  5. Measure out 2 cups and put into a bowl.
  6. Add 2 T butter to warm pumpkin until melted.
  7. Preheat oven to 425 degrees (F).
  8. In another bowl, beat the eggs, brown sugar, milk, salt, pepper, maple syrup, spices and finally the pumpkin mixture.
  9. Pour mixture into the pie shell and place in center oven rack at 425 degrees for 10 minutes.
  10. Reduce heat to 350 degrees and continue to bake until the custard is firm, about 30 minutes.
  11. Cool and serve.




Streusel Pumpkin Pie


  • 1 1/4 cup cold milk
  • 1 cup canned pumpkin
  • 2 small packages cheesecake flavor instant pudding
  • 1 teaspoon pumpkin pie spice
  • 1-8oz container whipped topping
  • 1/4 cup chopped walnuts
  • 2 tbsp. brown sugar
  • 1 tsp. margarine
  • “ready-made” graham cracker crust


  1. Combine milk and pumpkin until well blended.
  2. Add pudding mixes and spice, beat until well blended.
  3. Stir in half of whipped topping
  4. Spoon into pie crust
  5. Refrigerate until set 4-5 hours
  6. Combine walnuts, brown sugar, and margarine in bowl.
  7. Microwave 1 to 1 ½ minutes, stirring after 1 minute
  8. Cool
  9. Sprinkle with walnut mixture just before serving
  10. Garnish with whipped topping




Classic Pumpkin Pie


  • 1-12 oz can evaporated milk
  • 2 eggs, beaten
  • 1-15 oz can prepared pumpkin
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 3/4 tsp clove


  1. Preheat oven to 425 degrees F.
  2. Blend sugar, salt and spices in large bowl.
  3. Add eggs, and pumpkin.
  4. Slowly stir in evaporated milk.
  5. Pour into pie shell (1/2 flaky crust recipe).
  6. Bake at 425 degrees for 15 minutes.
  7. Reduce temperature to 350 degrees and bake additional 40-50 minutes.
  8. Cool 2-3 hours before serving.

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