“Pumpkin Pie”

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When The turkey is eaten and the stuffing all gone, what do we turn to next? Dessert of course! We all know the quintessential thanksgiving dessert, that old staple, the pumpkin pie. This custard pie has been made for thanksgiving for as long as anybody can remember, and is always a crowd pleaser. Make sure you use fresh roasted pumpkin for this and not canned. The fresh roasted pumpkin has a much more predominant flavor. Just make sure you drain it after it’s pureed to get the excess water out.

I used a Peanut pumpkin for this, but there are several varieties you can turn to. Baby bears which are the smaller jack-o-lantern looking pumpkins. The Baby Pam which is slightly larger than the baby bear but still sweet and stringless. The Cinderella which looks just like the pumpkin Cinderella’s godmother played with. A Neck pumpkin which looks like a butternut squash on Viagra. The Georgia baby which is my favorite pie pumpkin, with a torpedo like shape. It is very sweet, starchy and doesn’t get stringy.





24 oz Pumpkin Puree (Fresh)

1 ½ C Brown Sugar

1 t Ground Ginger

1/2 t Ground Nutmeg

2 t Cinnamon

1/2 t Ground Clove

¾ t Salt

3 oz Milk

4 oz Heavy Cream

6 oz Eggs

3 oz Egg Yolk

1 t Vanilla




As with most other custard pies, first thing you’ll need to do is parbake your pie crust. (If you need a Pie Crust recipe click here)

Wrap the edge of the crust with foil. Make sure the shiny side is facing up. Put parchment in the bottom of the crust and add your baking beads, or dried beans. Bake at 350 F for 18 minutes.

Remove the foil, parchment and beans and allow the crust to cool at room temperature.






Mix the custard. Add the pumpkin and the sugar and whisk together until all incorporated.




Add your eggs one at a time, making sure the last egg is fully mixed in before adding the next.









Add the remaining ingredients making sure it’s all incorporated, or you’ll get pockets of spices.




Pour your custard into your pie crust.




Place your pie into a pan large enough to fit around it. Place the pan in the oven and pour boiling water halfway up the pie plate. Bake your pie at 350F for about an hour. You want to make sure the the center is still ever so slightly jiggly. It will continue to cook a little once you take it out of the oven. Doing this will help to prevent the cracking…at least to a point. Most of the time no matter what you do, there will be some cracking.

Pull your pie and let it cool at room temperature for an hour before you place it in the fridge. If you put it in the fridge too soon, it’ll crack more. Allow to cool for at least 4 hours, preferably overnight.





Slice and serve. This Pumpkin pie will be an instant hit, and of course, you made it with your own two hands…

Tools used in this post:

Kitchen Scale

9.5in Pie Plate

KitchenAid Artisan Design 5-Quart Stand Mixer, Antique Copper





  • Michael Gendreau on November 7, 2016

    Can you check the link to the pie crust….I would love to try this all together. 🙂

    • JustinBorecky on November 7, 2016

      Hi Michael!

      Thank you for pointing out the error with the hyperlink! I believe i’ve fixed it and it should be working properly now!

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