Pumpkin Pie From Scratch is now the first pie to completely disappear when we bake pies for the holidays; it’s that good! I will never use canned pumpkin again. It really is worth the extra effort. On the website I linked to, you will find the instructions for taking apart the pumpkin and turning it in to pureed pumpkin in the first place. I have simplified the recipe and limited the quantities down to make just one pie. You can freeze the extra pureed pumpkin. The original instructions make about a pie and a half for me, which is sort of an awkward amount. I use canned evaporated goat’s milk, and I also wanted the recipe to just call for one can, rather than a can and a half. If you don’t mind cow’s milk, for goodness sake, then use heavy cream!
Pumpkin Pie From Scratch
2 C pureed pumpkin
3/4 C granulated sugar
2 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/2 tsp salt
3 whole eggs, beaten
1 (12oz) can evaporated goat’s milk
2 oz orange liquor (like Triple Sec or Grand Marnier)
Orange zest from 1/2 a large orange, or from all of a small one
Prepare a pie pan with Easy Wesson Oil Pie Crust
In a large bowl, thoroughly whisk together all of the ingredients. Pour into the prepared pie shell. Bake at 425 degrees for 15 minutes, and then turn the temperature down to 350 degrees and bake another 60 minutes, or until set.