Categories: Halloween, Holidays, My Baking & Cooking, Pies, Thanksgiving

Steps to making the perfect Pumpkin Pie

Now that I’m all done adding everything I could ever possibly want on this blog/website (like the Image Slider, custom Related Posts, new banners, and a bunch of minor schtuff), I’m ready to solely focus on posting again. C’mon, let’s get this party started with Pumpkin Pie since Thanksgiving is only 3 days away.

Last month, as my sweetie and I were prepping all the ingredients, I declared he’ll end up wanting his very own pie. Luckily, the pumpkin we bought was enough for two pies. And I was right, LOL. After taking a few bites, he kept saying, “This is really good.” A few weeks later, I asked for his input on desserts since his parents were going to be visiting and staying a few days. The first thing out of his mouth, “Pumpkin Pie.”

So let’s begin making the best Pumpkin Pie recipe ever, shall we?! Making it from scratch isn’t difficult at all. And once you realize how much better it tastes, the extra time (less than an hour) and work won’t be a big deal.

Pumpkins for Pie!

Start with a nice pie/cooking pumpkin (they’re smaller than the ones for carving)

Pumpkin insides

Rinse off the pumpkin, then cut in half
Next step: Scoop out all the seeds and strings!

Roasted pumpkin

The pumpkin will be very tender; peeling off the outer skin won’t take any time at all
Next step: Purée the pumpkin (I use a food processor)

Pumpkin Pie

Now it just needs to cool
Next step: Being patient (and not tempted) to cut a slice

Pumpkin Pie

Absolutely no more canned pumpkin for me…

Pumpkin Pie

…For pies at least!

Pumpkin Pie

Scratch is the only way to go
Next step: Eat a slice…or two!

Steps to making the perfect Pumpkin Pie

Buy a pie/cooking pumpkin (they’re smaller than the huge ones for carving). Rinse, then slice in half. Scoop out all the innards like the pumpkin seeds. Place cut side down on foil-lined baking pan and bake at 375 degrees F for first 20 minutes, then 360 degrees F until the skin collapses (anywhere from 30-50 minutes, depending on the pumpkin’s size). Pumpkin will be tender and skin easily removed. Use food processor or blender to remove clumps. Let cool.


  • 1 3/4 cups pumpkin purée
  • 2 tablespoons melted butter
  • 1 1/2 cups milk
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 deep dish pie shell, thawed

Note: If you prefer a less spicy flavor, decrease the ginger, nutmeg, and cinnamon to 1/2 teaspoon each.


  1. Thaw frozen deep dish pie shell, then bake for 10 minutes (350 degrees F) to harden the crust.
  2. Melt 2 tablespoons butter.


Combine ingredients (I use my mixer). Pour into pie shell. Bake pie at 425 degrees F for 15 minutes, then 375 degrees F for the remaining time (about 30 minutes). It’s done baking when toothpick inserted in middle comes out clean. Let cool before serving.

If you’d like to add a streusel topping to your pies……..

STREUSEL TOPPING (makes enough for 2 pies):

  • 3/4 cup flour
  • 1 cup firmly packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup (1 stick) butter, cut into chunks
  • 1 cup chopped pecans, optional

Mix all together. Sprinkle over pie. Bake at 425 degrees F for 15 minutes, then 375 degrees F for the remaining time (about 30 minutes). It’s done baking when toothpick inserted in middle comes out clean. Let cool before serving.

Stay tuned for awesome handcrafted pens you can order for yourself or loved ones.

Take a looksie at my other yummy recipes!
Check out my video clips on YouTube!
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Pumpkin yummies:
Three years ago (2008):
« « Cupcakes for you, Halloweenies | Awesome, one-of-a-kind pens » »


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