Justin's Homemade Pumpkin Pie
"This Homemade Pumpkin Pie recipe has been inspired by many different recipes, but its become its own unique recipe with a taste that'll surprise all of your friends and family come Thanksgiving and Christmas! I hope you enjoy it! Bon appetit!"
photo by lookjustin
- Ready In:
- 3hrs 45mins
- Ingredients:
- 16
- Yields:
-
2 pies
- Serves:
- 16
ingredients
-
Pumpkin filling
- 1 sugar pumpkin, cooked and strained (The pumpkin should reduce to the 1/4 its original size uncut and feel almost like dough)
- 1 (12 ounce) can evaporated milk
- 0.5 (14 ounce) can condensed milk
- 2 eggs (beaten)
- 3⁄4 cup brown sugar (packed)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon orange extract
-
Pie Crust
- 1 1⁄2 cups fine graham cracker crumbs (Grounded finely)
- 1⁄3 cup white sugar
- 6 tablespoons butter, melted
- 1⁄2 teaspoon ground cinnamon
directions
- Preheat over to 375 degrees F.
- Cut Sugar pumpkin(Sugar pumpkins are the smaller/cute looking pumpkins) in half, scooping out the seeds and string like portions. Cut the pumpkin into chunks. Place chunks of pumpkins into a large saucepan and fill pan with water about 1 inch in depth. Bring water to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool, and remove the peel. Next, strain the pumpkin pulp with cheesecloth, so that the pulp is dry enough to be held like dough. (Remember that for one pie, half is all you need, but if you want to make two pies, use the whole pumpkin).
- While the pumpkin is being cooked, prepare the crust by mixing together in a large bowl, graham cracker crumbs(a great way to finely grind the graham cracker is to put the crackers into a 1 gallon zip log bag and using the flat side of a tenderizer, simply bash the crackers in the bag), sugar, melted butter, and cinnamon until well blended. Press mixture into an 9 inch pie plate until the crust is about 1/8th of an inch in thickness. Bake at 375 degrees F (190 degrees C) for 7 minutes, then cool. (Repeat process for two pie crusts).
- Preheat oven to 400 F (200 degrees C).
- In a blender, mix together well strained pumpkin pulp with evaporated mild, condensed milk, eggs, brown sugar, salt, cinnamon, all-spice, ginger, nutmeg, vanilla extract, and orange extract, until well blended. Pour mix into crust(s). Bake 38-40 minutes at 400°F Let pie rest for about 30 minutes before servings.
- Enjoy!
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Reviews
-
This was absolutely the best pumpkin pie I have ever made. Everyone else that tasted it agreed. The only thing I would add is that this recipe makes enough filling for 2 pies, unless you have a really large pie pan. -
his recipe for pumpkin pie is awesome! its really good, its yummy, and you'll want to make it again and again! :) -
Justin's pie is absolutely amazing!!!!! Definitely my favorite recipe by far!!!!
RECIPE SUBMITTED BY
<p>I am currently a nursing student with a lot of passions, one of which is food! I love trying to cook new things, but since im on a budget, I am only able to cook here and there. I find myself thinking a lot about new dishes that i could create, but don't have the resources currently to try out. I just cant wait to finish with my school so that i can start working full-time and buy certain ingredients that i've been wanting to work with for a long time! </p>
