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Pumpkin Pie 11-04-2000

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“Pumpkin Pie recipe I created in 2000. Wasn't excited about any of the recipes I had or could find, so I made this one. Family and friends and the people at work love it. It takes a bit of time, but the flavor is well worth it.”
2 Pies

Ingredients Nutrition

  • 8 -12 lbs pumpkin (You can use a Sugar Pumpkin or one left over from Halloween UNCARVED)
  • 1 pie shell (Frozen or your favorite)
  • 2 large eggs
  • 1 cup packed light brown sugar or 1 cup golden brown sugar
  • 1 tablespoon all-purpose flour
  • 12 teaspoon salt
  • 2 12 teaspoons pumpkin spice (or 1/2 Tsp ground ginger 3/4 Tsp ground cinnamon 1/2 Tsp ground cloves 1/2 Tsp ground nutmeg 1/2 Tsp)
  • 1 (12 ounce) can evaporated milk (Sweetened or unsweetened, your choice, I use unsweetened because this pie is rich already)
  • on the side
  • 6 tablespoons butter or 6 tablespoons margarine
  • 34 cup granulated sugar
  • 1 teaspoon pumpkin spice


  1. Heat oven to 350 degrees Fahrenheit.
  2. Cut pumpkin top and bottom off, about 1 ½ to 2 inches from top or bottom.
  3. Cut pumpkin into 2-3 inch strips and remove seeds and first 1/8-inch layer of inner flesh.
  4. Place a sheet of aluminum foil on a cookie sheet and either lightly oil or spray with cooling spray.
  5. Lay pumpkin strips on foil, and season flesh side with a dash of salt and a pinch of sugar.
  6. Cook 30-40 minutes or until a fork inserted goes half way through pumpkin.
  7. Remove from oven and let cool 5-7 minutes.
  8. Cut pumpkin into cubes 1x1 inches, and remove skin.
  9. Heat cooking pot, 5 quart, and melt butter/margarine and 1 Tsp spice and sugar.
  10. Add pumpkin cubes and cook 15-20 minutes covered on medium-high heat.
  11. Stirring occasionally to reduce risk of burn.
  12. You want to lightly brown about half the cubes on one side.
  13. Put cubes back on cookie sheet with foil and place back in oven at 350 degrees Fahrenheit.
  14. Cook 30-35 minutes, or until all cubes are a darker more pumpkin color orange.
  15. *The uncooked pumpkin flesh is a very pale orange almost white, cook until a color similar to the skin of a pumpkin* Remove from oven and place half of the cubes into a large mixing bowl and mash.
  16. Utilizing either a hand held potato masher or a hand held mixer, something to mash the pumpkin into a smooth paste.
  17. Add remainder and mash.
  18. I find it easier to use two bowls and do the mashing that way.
  19. In a separate bowl, mix the eggs and brown sugar together until smooth.
  20. Add spices and salt and mix well.
  21. Add flour and mix well.
  22. Add evaporated milk in 3 stages to get a get smooth mixture.
  23. Whisk until frothy.
  24. Some of the brown sugar may settle on the bottom, that's ok, it will get mixed later.
  25. Add the liquid to the pumpkin mash ½ cup at a time.
  26. Making sure to mix well before adding more.
  27. Mix til smooth.
  28. Pour mixture into pie shells and bake at 450 degrees Fahrenheit 15 minutes.
  29. Reduce oven temperature to 350 degrees and bake 40-55 minutes, or until a toothpick inserted into the middle comes out clean.
  30. Place foil around edges of piecrust to avoid burning, and remove last 20 minutes of baking time.
  31. Cool at room temperature about 4-5 hours and refrigerate over night for best flavor.
  32. Enjoy.

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