2 hrs 15 mins Serves 8
- 2 eggs
- 1 egg yolk
- 1/2 cup dark brown sugar, packed
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 2 cups pumpkin pulp puree from a sugar pumpkin
- 1 1/2 cup heavy cream or 1 twelve-ounce can of evaporated milk
- 1 pre-made pie crust
Prehead oven to 350 degrees Fahrenheit. Prepare pie crust by using a fork to perforate the crust’s base, and pre-bake it for 5 minutes. Set aside.
To make the pumpkin puree from scratch, cut a medium-small sugar pumpkin in half and scrape out the seeds and “insides.” Increase baking temperature to 400 degrees Fahrenheit. Line a baking sheet with a silicone baking sheet or aluminum foil. Place the pumpkin halves cut-side down on the lined baking sheet and bake until they can easily be pierced by a fork, roughly an hour to an hour-and-a-half. Remove from oven, let cool, and scoop out the pumpkin flesh.
In a large bowl, combine the eggs, sugars and spices. Mix well, then add the pumpkin meat and heavy cream or evaporated milk. Mix well and pour into prepared shell. Allow oven temperature to rise to 425 degrees Fahrenheit and bake for an additional 45 minutes. The pie filling should not shake when done. Cool for at least 1 hour before serving. Enjoy!
We got to travel back to our childhood with “Country Pumpkins” in Pea Ridge, Arkansas, this Saturday! On our visit to McGarrah Farms and Pumpkin Patch, we enjoyed hayrides, history and learned all about the difference between carving and cooking pumpkins. We hope that this knowledge and recipe serves you well and your family well as you make this pie for gatherings in the future. Be sure to let use know how your “From Scratch” Pumpkin Pie Filling comes out in the comment section below!
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