“Real Pumpkin” Pumpkin Pie

on November 21 | in Recipes | by | with 18 Comments

 

Did you know you can make pumpkin pie from real pumpkins?

Seriously?

I thought you might want to know…..

……what with Thanksgiving around the corner and all.

 

Pumpkins

 

You see….of course I knew about pumpkin pie.

And I knew that pumpkin pie came from Libby’s canned pumpkin.

But that’s where the thinking stopped.

I never even imagined making a pumpkin pie…..

…..from a real pumpkin.

 

I never really thought about where the pumpkin in the can came from or how one even put pumpkin in a can…..or that right now all across America there are actually people growing pumpkins to go into those cans.

Wow.

Talk about incredible.

Talk about a game changer.

 

It has me thinking and wondering, though….

What’s next?

What else do I need to know?

 

Pretty soon you’ll tell me that…..

… milk and eggs don’t even come from Wal-Mart :)

 

“Real Pumpkin” Pumpkin Pie

Ingredients:

2 cups of cooked mashed pumpkin

1 can Eagle Brand Milk

1 egg and 1 yolk

1/2 tsp salt

1 tsp vanilla

1 tsp cinnamon

1/2 tsp pumpkin pie spice

 

Streusel Topping

1/2 stick of butter

1/2 cup brown sugar

1/4 cup flour

1/4 cup coarsely chopped walnuts

 Cut Pumpkin

 

Step 1:  Pre-heat oven to 375 degrees.

Cut pumpkin into halves and then quarters.

 

Sliced Pumpkin

 

Step 2:  Cut quarters into 2″ slices.

Clean seeds and strings from each piece and remove rind from each quarter.

Put it into a large pan with about an inch of water.

Sprinkle 1/4 cup sugar over top of slices of pumpkin.

Bring to a boil.

Cover and reduce heat to medium.

Cook pumpkin until tender (about 20-30 minutes).

Pour it into a colander and drain for approximately 20 minutes until water stops dripping.

 

Mashed Pumpkin

 

Step 3:  Mash pumpkins for pie.

Step 4:   Beat pumpkin, milk, eggs, salt, cinnamon, vanilla and pumpkin pie spice with a whisk until mixed well.  

Batter will be lumpy.

Step 5:   Add mixed ingredients to an unbaked 9″ pie crust.

Step 6:  Sprinkle streusel topping on top of pie and bake 50-55 minutes or until done.

 

Note:  Cooked pumpkin will make much more than 2 cups needed for pie.  Divide remaining pumpkin into 2 cup servings and freeze.

 

I brought home real pumpkin pie to my family.

Who promptly ate every last piece.

It was amazing.

And delicious.

 

So Libby’s Pumpkin People….I’m wishing you and your cans well…..and I know this is your busy season…..so don’t worry…..I’ll be sure to keep the whole real pumpkin idea….

…..just between us :)

PS  For more recipe inspiration…. check out my recipe page over at thistlewood.

 

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18 Responses to “Real Pumpkin” Pumpkin Pie

  1. Kari…I am so proud of your ever improving culinary skills!!..Fantastic recipe and tutorial..
    Happy Thanksgiving!!!

  2. looks delish! Libby’s ain’t got nuthin on you girl!

  3. That pie looks and sounds so good with the streusel topping! Yum!

  4. This looks so fabulous … but I’m gonna chicken out and stick with good old Libby’s. I mean, at what other time of the year can I purchase condensed milk?

    As always, beautiful post filled with amazingly beautiful photography!

    :)

    Linda

  5. Seriously, it’s so gorgeous I’d have a hard time cutting into it! I’ve made a real pumpkin pie before and it’s truly easy once you know how and the extra pumpkin does freeze beautifully! Thank you getting us ready for our Thanksgiving dinner tomorrow, I’ll be dreaming of pumpkin pie tonight!

    Heather

  6. Pat says:

    Hmmmm, looks delish! I think you’re incredible for making a “real” pumpkin pie. :) Thanks for sharing, especially the beautiful photos.

    Have a blessed and very Happy Thanksgiving!

    Pat

  7. I mentioned to my son in the store the other day, “We should get this pumpkin and try making a REAL pie like grandma use to.” Would you believe he thought that was the grossest thing he’s ever heard?! Yet he likes pumpkin pie. So you are not the only one! Haha!

    Between you and my mom now, I’m convinced! Your photos are amazing!!! I’m out to prove my son what he’s been missing out on. :)

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  9. Milk and eggs don’t come from Wal-Mart???!!! ;-) I’m super jealous that I’m not going to get to enjoy that REAL pumpkin pie but I know your family must feel extra special knowing all of the effort you went to in making it, right? Be sure to remind them how hard you worked even before they take their first bite…a little guilt enhances the flavor!
    Vanessa

  10. Solange says:

    Thank you lord! Hahahahaha you know how you’ve always wondered about something but can never remember to look it up. Well that was my case when it cames to canned pumpkin. I avoid using canned food and has found ways to make my own condensed milk and evaporated milk however I always wanted to learn how to make pumpkin from scratch. I grew pumpkins in my back yard but they were all used for carving. I am so happy that I read this and that I am following folks blog and thistle wood

  11. Jill Flory says:

    this post was just as fun to read the second time! :)

  12. Tiffany | Offbeat & Inspired says:

    This looks absolutely amazing! I will definitely be trying a true blue “from scratch” pumpkin pie this season.. you’ve officially inspired me! These photographs are so beautiful. I’m drooling over here!!

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