1 hr 15 mins
This is old-fashioned pumpkin pie. I adapted the recipe from a depression era cookbook. If you want to start with a pumpkin and end with pie this is the complete recipe. Note: You want a PIE pumpkin. A jack-o-lantern pumpkin has pale, watery, flavorless flesh. A pie pumpkin (Small Sugar, Amish Pie, Triple Treat, New England Pie, Lumina, and others), has bright orange flesh with a rich flavor -- though it may not be sweet. Most are small, but the giant breed Big Max also makes good pies. You can also make pie from many winter squash from butternut to the New England favorite Blue Hubbard (a hubbard pie has an odd color to outsider's eyes but will be the first dessert eaten at a pot luck dinner in New England). Prep time does not include cooking the pumpkin, which should be done the day before.
My Private Note
Units: US | Metric
- 1 pie pumpkin
- 1The day before, wash your pumpkin, pierce it 3-4 times to vent steam, and set it into a pan large enough to hold it. (If the pumpkin is very large or if you want the seeds for planting slice the pumpkin in half and bake the halves cut-side-down in a shallow dish.
- 2Bake it whole at 350 for 1-2 hours depending on size or until the flesh is very soft and the skin color has deepened.
- 3When cool, separate the flesh from the skin and the seeds. If the flesh seems watery, drain it in a colander.
- 4Mash the flesh (some breeds of pumpkin have stringy flesh that resists mashing. This will give the pies an unusual texture but does not affect the flavor).
- 5Prepare your favorite pie crust recipe and line 4, 8-9" pans or 3, 10" deep-dish pans.
- 6Mix the pumpkin, spices, vanilla, 2 cups of half and half, mollases, and 1/2 cup of sugar together thoroughly.
- 7Taste to check the sweetness and the balance of flavors. Some pumpkin is sweeter, some not so sweet, some more richly-flavored, some fainter. Add additional sugar until the sweetness is right and add a pinch or two more of each spice if the flavor needs perking up.
- 8Beat the eggs into the remaining half and half then combine well with pumpkin mix.
- 9Ladle the mix into the pie shells, being sure to get an equal amount of pumpkin flesh and custard in each.
- 10Bake at 425 for 15 minutes then at 350 for 40-60 minutes (or more for very large pans or a very full oven) -- until a knife inserted in the center comes out clean.
- 11Cool on wire racks then refrigerate.
- 12Serve topped with real whipped cream.
- 13Note: Because of the molasses and the variability of individual pumpkins the pies are likely to be more brown than the vibrant, even electric orange of a store-bought pie.
- 14Historical note -- While the modern pumpkin pie is mainly sweet custard with some pumpkin and lots of spices the pumpkin pie of our ancestors was mainly pumpkin, held together with custard, lightly sweetened (perhaps only with a little molasses), and just enough spices to enhance the pumpkin without dominating it. It was actually served more as a vegetable dish than as a dessert and might even be eaten as the main course at lunch or for a light supper.
- 15This pie is a compromise between the two -- rich with pumpkin but not candy-sweet.
Browse Our Top < 4 Hours Recipes
Nutritional Facts for Historic, Scratch Pumpkin Pie (Not As Hard As You Think!)
Serving Size: 1 (2915 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 867.9
- Calories from Fat 430
- Total Fat 47.8 g
- Saturated Fat 26.5 g
- Cholesterol 542.3 mg
- Sodium 287.3 mg
- Total Carbohydrate 89.9 g
- Dietary Fiber 7.0 g
- Sugars 51.0 g
- Protein 25.8 g
The following items or measurements are not included: