STREAMING NOW: The Delicious Miss Dahl

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“All out of canned pumpkin & evaporated milk with 20 guests invited to Thanksgiving dinner, I started to experiment with the ingredients I had on hand here in Germany and came up with this delicious version of Libby's famous pie. Enjoy!”
READY IN:
3hrs
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare pumpkin for 1 pie: cut a 2-3 kilogram pumpkin in half. Remove seeds and make a few holes in the rind. Place opening side down in a large baking dish. Pour boiling water into the baking dish up to about 1 inch. Bake at 180 C for 45-60 minutes. Allow to cool, then scrape flesh out of rind. Pureé, then wring as much liquid as you can out by putting the pumpkin in a cheese cloth and squeezing out over the sink. (I always buy a bigger pumpkin and prepare enough for 2-3 pies and freeze the portioned pumpkin in ziplock bags.).
  2. To make the crust, mix the dry ingredients together in your pie pan. Mix the oil and milk with a fork in a mixing cup and pour on top of the dry ingredients. Mix thoroughly with fork, pat into pan & flute the edges.
  3. Beat the 3 eggs in a bowl. In a separate smaller bowl mix the sugar, salt & spices. Add to eggs. Add pumpkin, mix well. Add milk, mix well and pour into pie shell.
  4. Bake 20 minutes at 220 C, then reduce heat and bake a further 40-50 minutes at 180°C.
  5. Cool at least 2 hours and enjoy.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: