10 Reviews

Make life a whole lot easier. Cut your pumpkin or squash in half. Take the seeds out and turn it cut side down in a foil lined baking pan. Cook for 30 minutes at 350 degrees. when cooled scrape the pumpkin pulp out of the shell. No straining or draing and your hands won't be blistered and cramping when you are done.

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Deedee P. October 10, 2015

Very good, and very easy. I even made the custard at the same time while I was cooking the pie on a different rack. The only thing I would do differently next time is reduce or omit the cloves... the clove flavor was a bit too strong for me.

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wahmommy November 27, 2010

Awesome pumpkin pie! I've never been a fan of pumpkin, but it turned out great, and I ate almost the whole pie over the following few days. I was a bit scared when I first took the pie out of the oven because it was still very liquidy, but it firmed up as it cooled in the refrigerator. This recipe is a keeper...Thanks!

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anthony.castleberry November 25, 2009

We received a free pumpkin and had no other use for it, so I thought that I would try my hand at from scratch pie. The pie turned out great. I was not sure that it would set up, since it seemed extra soupy. Next time, I will halve the ginger and clove, since it was a little much for our family's taste. I baked the pumpkin rather than steam it and the pumpkin prep was easier and not a messy as I feared. Thank you for this wonderful recipe.

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tlbro1 October 14, 2009

Made my first pumpkin pie ever using this recipe, except I used condensed milk and no sugar, just a pinch of ground cloves, the family loved it even some that have never try it before

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Peter G. September 10, 2015

I had some leftover fresh pumpkin puree that I had frozen last year and used it to make this delicious pie. We like only cinnamon so I didn't add the other spices. Consistency and flavor of this pie is perfection!

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Dine & Dish July 07, 2013

This is a VERY good pie recipe! Instead of steaming my pumpkin I boiled it until done and drained off all the liquid. I double the recipe, and next time I double it (which will be very soon) I am going to try and squeeze a third pie out of this recipe-I don't know if it would take a regular or deep dish crust, but I am positive there will be enough for at least a regualar crust. (the glass dish as described in the recipe worked fine even without the water bath, I just prefer my pie with the crust)

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rpbowhunter September 30, 2009

Great recipe. .Thank you. .I'll make from scratch from now on! Very easy recipe!

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jasmineosuna November 13, 2008

Thank you Cheri, this is a great "from scratch" recipe. The directions are very easy to follow and the resulting pie is delicious.

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Kendra Jean's Kitchen November 07, 2008

I used this recipe only to make the pie. My husband, who does not normally care for pumpkin pie, said it was the best he's ever had. All the kids liked it too. It was a lot easier than I thought to cook the pumpkin. I added all other ingredients just as listed (except I only had 10oz. of evaporated milk) and baked it in a homemade lard crust. Took over an hour to bake, but made the house smell great and came out very nice. This recipe is a keeper. Thank you!

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Mamaof5Girls November 02, 2008
Scratch Pumpkin Pie