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Pumpkin Patch Pie

 Pumpkin Patch Pie
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
6-8 ServingsPrep: 1 hour 55 min. Bake: 1-1/4 hours

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

2 of 2

Pumpkin Patch Pie (continued)

Directions (continued)

  • 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.