Oh wow, pumpkin pie cooking in the oven is a delight for the olfactory senses. Makes my stomach rumble and my mouth water and makes the whole house smell like the holidays! Surprisingly, it is quite easy to make a pumpkin pie from scratch using real pumpkins and your own evaporated milk. Not only that, it can be gluten-free by just not using a crust!
I was able to make this with the help of this very detailed and thorough article from Pick Your Own. I will not go into quite the details that they did, so if you want more, head on over there. Otherwise, stick around for my version!
How To Cook A Pumpkin
#1 – Pick your favorite PIE pumpkins from the pumpkin patch or grocery store (these are not the same as jack-o-lantern pumpkins and are sometimes found in the produce section), and you might find a little cutie along the way to bring home! You’ll need 3 pie pumpkins for this recipe, which makes 2 pies.
#2 – Whack open that little sucker straight down the middle with a large serrated knife (a smooth knife will slip off)
#3 – #4 – Then, get your little cutie to help you scoop out the goo with a large ice cream scoop (he used a melon scooper and I used the ice cream scoop) like you’re going to make a jack-o-lantern.
#5 – Chop it up into smaller pieces and throw it into baking dish. Bake at 400 degrees for 20 to 30 minutes or until are able to stick a fork into the meat.. I baked it until the meat was really soft, because then it’s easy to scoop out with a spoon and you don’t have to blend it (can I get a YAY! for less dirty dishes!). I used to cook this in the microwave, but am trying to use my microwave way less after learning about how it changes the molecules of what it cooks.
#6 – Take a spoon and scoop out the meat. A few pieces of skin did make its way into our pie, but they were so soft my tongue didn’t notice it at all!
Gather your ingredients: not pictured – 1/2 teaspoon vanilla extract, 3 cups of cooked pumpkin, and 2 cups of evaporated milk. Then dump all the ingredients into a bowl and beat on low with a hand mixer. Then, pour into a pie pan, I think glass is best. I did do one little cheat, here, I used a store-bought graham-cracker crust because I knew these pregnant feet could take another 30 minutes of standing to make it! Bake at 450 F for the first 15 minutes, then reduce the temperature to 350 F for 45 to 60 minutes. For me, 45 minutes was almost too much with two pies in the oven at the same time, so I would watch it carefully.
Make Your Own Evaporated Milk, or Use A Dairy-Free or Lactose-Free Alternative
Alternatives to the milk include: coconut milk and almond milk.
To make your own evaporated milk, all you need to do is boil off some of the water from your milk. So, to make 1 cup of your own evaporated milk, simmer 2 1/4 cups of milk until it becomes 1 cup. For this recipe, you’ll need 2 cups, so double that to 4 1/2 cups of regular milk.
Make it gluten-free
Just pour the pie right into a greased pie dish (I used glass) with no crust. I did that for my dad, since he’s gluten-intolerant, and he loved it! Another option is to make an almond or coconut flour crust.
- 1 cup raw, organic honey (I get mine from Tropical Traditions)
- 1-2 teaspoons ground cinnamon
- 2 teaspoons ground allspice
- ½ teaspoon ground ginger
- ½ teaspoon of vanilla extract
- ½ teaspoon salt
- 4 large eggs or egg substitute
- 3 cups cooked pumpkin meat
- 2 cups of evaporated milk
- After cooking the pumpkins and scraping out the meat, dump all the ingredients into a bowl and beat on low with a mixer until very well blended.
- Bake at 450 F for 15 minutes, then reduce to 350 for 45 to 60 minutes or until the edges begin to brown and a knife inserted comes out clean.