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Pumpkin Patch Pie Recipe

Pumpkin Patch Pie Recipe photo by Taste of Home

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If you'd like to make pumpkin pie from a fresh pumpkin, here's and easy recipe that eliminates the guesswork. Use a pie pumpkin for maximum flavor.—Jane Van Deusen, Oneonta, New York

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Pumpkin Patch Pie Recipe

Prep: 1 hour 55 min. Bake: 1-1/4 hours

Yield: 6-8 Servings

115 75 190

Ingredients

1 medium pie pumpkin (about 3 pounds)
2/3 cup sugar, divided
1-1/2 teaspoons ground cinnamon, divided
1/8 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs, lightly beaten
1 can (5 ounces) evaporated milk
1/2 cup milk
Pastry for single-crust pie (9 inches)

Directions

Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Remove loose fibers and seeds from the inside and discard or save seeds for toasting. In a small bowl, combine 1/3 cup sugar, 1/2 teaspoon cinnamon and salt; sprinkle around inside of pumpkin.
Replace the top. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 1-1/2 hours or until very tender. Cool.
Scoop out pumpkin; puree in a blender until smooth. Place 2 cups pureed pumpkin in a large bowl. Add the ginger, nutmeg and the remaining sugar and cinnamon. Stir in the eggs, evaporated milk and milk.
Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate. Flute edges or decorate with pastry leaves. Pour filling into crust.
Cover edges with foil. Bake at 375° for 75-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Yield: 6-8 servings.

Editor's Note: Additional pastry will be needed to decorate pie with pastry leaves.

Originally published as Pumpkin Patch Pie in Birds & Blooms October/November 1996, p55

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Pumpkin Patch Pie

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Reviewed on Nov. 20, 2010 by divadoc

I found this recipe after my pumpkins had been baked, so I couldn't add the spices to the pumpkins while baking them. I love the way it turned out and I will definitely make this again!

Reviewed on Nov. 18, 2009 by sandra stevens

Made this pie with my three year old granddaughter. The whole family thought it was delicious!!! This is the second time we made it, and will be making again.

Reviewed on Oct. 24, 2009 by lucyulven

I thought it was delicious and so did my 23 month old daughter.We will make it again real soon.