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    You are in: Home / Recipes / Justin's Homemade Pumpkin Pie Recipe
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    Justin's Homemade Pumpkin Pie

    Justin's Homemade Pumpkin Pie. Photo by lookjustin

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    3 hrs

    45 mins

    lookjustin's Note:

    This Homemade Pumpkin Pie recipe has been inspired by many different recipes, but its become its own unique recipe with a taste that'll surprise all of your friends and family come Thanksgiving and Christmas! I hope you enjoy it! Bon appetit!

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    Serves: 16



    Units: US | Metric

    Pumpkin filling

    Pie Crust


    1. 1
      Preheat over to 375 degrees F.
    2. 2
      Cut Sugar pumpkin(Sugar pumpkins are the smaller/cute looking pumpkins) in half, scooping out the seeds and string like portions. Cut the pumpkin into chunks. Place chunks of pumpkins into a large saucepan and fill pan with water about 1 inch in depth. Bring water to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool, and remove the peel. Next, strain the pumpkin pulp with cheesecloth, so that the pulp is dry enough to be held like dough. (Remember that for one pie, half is all you need, but if you want to make two pies, use the whole pumpkin).
    3. 3
      While the pumpkin is being cooked, prepare the crust by mixing together in a large bowl, graham cracker crumbs(a great way to finely grind the graham cracker is to put the crackers into a 1 gallon zip log bag and using the flat side of a tenderizer, simply bash the crackers in the bag), sugar, melted butter, and cinnamon until well blended. Press mixture into an 9 inch pie plate until the crust is about 1/8th of an inch in thickness. Bake at 375 degrees F (190 degrees C) for 7 minutes, then cool. (Repeat process for two pie crusts).
    4. 4
      Preheat oven to 400 F (200 degrees C).
    5. 5
      In a blender, mix together well strained pumpkin pulp with evaporated mild, condensed milk, eggs, brown sugar, salt, cinnamon, all-spice, ginger, nutmeg, vanilla extract, and orange extract, until well blended. Pour mix into crust(s). Bake 38-40 minutes at 400°F Let pie rest for about 30 minutes before servings.
    6. 6

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    Ratings & Reviews:

    • on December 03, 2010


      This was absolutely the best pumpkin pie I have ever made. Everyone else that tasted it agreed. The only thing I would add is that this recipe makes enough filling for 2 pies, unless you have a really large pie pan.

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    • on November 12, 2010


      his recipe for pumpkin pie is awesome! its really good, its yummy, and you'll want to make it again and again! :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2010


      Justin's pie is absolutely amazing!!!!! Definitely my favorite recipe by far!!!!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Justin's Homemade Pumpkin Pie

    Serving Size: 1 (63 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 186.2
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 4.6 g
    Cholesterol 45.3 mg
    Sodium 174.6 mg
    Total Carbohydrate 25.9 g
    Dietary Fiber 0.2 g
    Sugars 22.2 g
    Protein 3.5 g

    The following items or measurements are not included:

    sugar pumpkin

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