Do you make homemade pumpkin pie from a can, or from an actual pumpkin? See if Chad can tell which is which.

Both recipes are pretty easy to make, but it will take you an hour longer to make your pie from REAL pumpkin, if you bake the pumpkin in the oven.


Preheat oven to 425.

Cut a Pie Pumpkin or Sugar Pumpkin in half. Clean out center. (Save seeds if you want to roast them. Yumm!)

wrap cleaned halves of pumpkin in Tinfoil, and place on a cookie sheet. Bake until pumpkin is tender, approximately 50 - 60 minutes at 425.

Cool pumpkin. (I sped up the process by placing the pumpkin on a plate in the fridge for about 10 minutes).  Scoop out tender pumpkin and blend in a mixer until smooth. Add the following:

  • 4 eggs
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2  of a 12 oz can of evaporated milk
  • 1 cup sugar
  • 2 cups of pureed pumpkin

Blend all ingredients together and pour in a pie shell. Reduce heat of oven to 350 and bake for 50-60 minutes.

NOTE: The puree will seem runny, compared to can pumpkin recipes. Don't worry, it will set up nicely once baked. Delicious and easy to make! Enjoy!