Dad's Thanksgiving Pumpkin Pie

Every year, JEP makes a pumpkin for Thanksgiving from a fresh pumpkin, home grown when available. This is the evolving recipe.

Makes 1 pie.


    • 1.5 - 2 cups baked pumpkin (1 small pumpkin)
    • 2 large eggs
    • 1/4 cup brown sugar
    • 1/4 cup white sugar
    • 1 tsp ground cinnamon
    • 1/2 tsp salt
    • 1/2 tsp ginger
    • 1/8 tsp ground clove
    • 1/4 tsp fresh ground nutmeg
    • 12 oz evaporated milk
    • 1 9" pie crust


    1. Cut pumpkin in half and clean
    2. Bake pumpkins in pan with water, shell up at 350 degrees for 40 mins until tender
    3. Cut meat out of shell.
    4. Puree pumpkin meat for a long time. At least 60 seconds. Really.
    5. Blend ingredients
    6. Pour mix into 9" crust (in oven, to reduce mess), or non-stick sprayed pie pan for crust-less pie
    7. Preheat oven to 425 degrees (Really!)
    8. Bake at 425 degrees for 15 mins
    9. Put crust saver on the crust to prevent burning
    10. Bake at 350 degrees for 45-50 minutes, until firm in the center. A toothpick or knife should come out cleanly
    11. Chill and serve with whipped cream

2006 Notes

    • I prepared two pies, using 3 cups of pumpkin, and it was good.
    • I used fresh ground nutmeg, and it was good.
    • I accidentally put twice the clove in the mix. I removed some of it.
    • Comments on the pie were very favorable.
    • Perhaps it is time to work on a better crust. Rory made a pat-in-pan crust, which was good but could be improved.
    • This pie might have been a little too spicy, for me. Or it should be served cold?
    • One pie was cooked in a convection oven, at 425 for 15 minutes, and 320 for 45 minutes. The bubbles on the top after the pour turned black, but that skin was easily peeled off.