Family favorite made with real pumpkin. Ingredients can be mixed and stored ahead of time for convenience. To only make one pie, mix all ingredients and pour half the mixture into a container or plastic bag and freeze. Now you can whip up a pie at any time!

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut pumpkin into halves and remove seeds. Cut seeded pumpkin into 3-inch chunks.

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  • Bring a large pot of water to a boil. Cook pumpkin in boiling water until tender, about 20 minutes; drain. Set pumpkin aside to cool until the skin hardens and the flesh is cool enough to handle.

  • Scrape pumpkin flesh from skin into a large bowl; transfer to a food processor and blend until smooth. Put pureed pumpkin into a fine mesh strainer set over a bowl and set aside to drain.

  • Preheat oven to 425 degrees F (220 degrees C).

  • Press pie crusts into pie pans. Trim dough to overlap edges of pans by about 1/4 inch.

  • Dip a fork into the egg white first and then into the sugar. Put the tines onto the rim of your pie crust and press down, leaving little ridges that will brown when they are cooked.

  • Bake pie crust in preheated oven until slightly set, about 5 minutes. Place pie pans onto a cookie sheet.

  • Beat drained pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl; pour into the prepared crusts. Fold strips of aluminum foil around the edges of the crusts.

  • Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C).

  • Continue baking pie until a toothpick inserted into the center comes out clean, about 40 minutes. Allow to cool 30 minutes before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

282 calories; 12.4 g total fat; 60 mg cholesterol; 338 mg sodium. 36.9 g carbohydrates; 7.2 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2017
I found this incredibly easy to make and I love the use of real pumpkin not the overwhelming canned type. I usually roast and puree pumpkin in the early fall freeze it and that prep makes it possible to get any pesky steps out of the way. I followed the recipe exactly it makes a loose filling to pour (be very careful not to slosh it over the crust edges when putting in the oven) and the baking time was perfect. The guests reaction and my families' was universally positive plus it looks delicious and fluffier. I particularly appreciated the idea of being able to mix larger amounts of this and freeze for an immediate pie whenever needed! I would definitely make this again and again. Read More
(1)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/24/2017
I found this incredibly easy to make and I love the use of real pumpkin not the overwhelming canned type. I usually roast and puree pumpkin in the early fall freeze it and that prep makes it possible to get any pesky steps out of the way. I followed the recipe exactly it makes a loose filling to pour (be very careful not to slosh it over the crust edges when putting in the oven) and the baking time was perfect. The guests reaction and my families' was universally positive plus it looks delicious and fluffier. I particularly appreciated the idea of being able to mix larger amounts of this and freeze for an immediate pie whenever needed! I would definitely make this again and again. Read More
(1)
Rating: 5 stars
11/24/2017
I found this incredibly easy to make and I love the use of real pumpkin not the overwhelming canned type. I usually roast and puree pumpkin in the early fall freeze it and that prep makes it possible to get any pesky steps out of the way. I followed the recipe exactly it makes a loose filling to pour (be very careful not to slosh it over the crust edges when putting in the oven) and the baking time was perfect. The guests reaction and my families' was universally positive plus it looks delicious and fluffier. I particularly appreciated the idea of being able to mix larger amounts of this and freeze for an immediate pie whenever needed! I would definitely make this again and again. Read More
(1)
Rating: 5 stars
08/30/2014
Tastes just like my grandmas. Read More
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