“From Scratch” Pumpkin Pie

Another one of Mike’s all-time favorite foods is the Pumpkin Pie. This Thanksgiving classic dessert can actually be consumed year-round!

Pumpkin Pie Done 2

I semi-jokingly call this from “scratch”, as it was made with a can of pumpkin (not pumpkin pie mix). The name “from scratch” is a joke that our friend “Tshay” called hers from scratch, when it was sourced from a can of pumpkins. 

Pumpkin Pie Done 1

Note: Names have been obfuscated for the personal safety of the sources.

"From Scratch" Pumpkin Pie
Prep time
Cook time
Total time
Serves: 8
  • ¾ cup sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 eggs
  • 1 can (15 ounces) pumpkin*
  • 1 can (12 ounces) evaporated milk
  • 1 unbaked 9 inch deep dish pie shell
  1. Preheat oven to 425 F.
  2. In a small bowl, combine sugar, cinnamon, salt, ginger, and cloves. In a large bowl, beat the eggs. Add the pumpkin and sugar mixture and stir to combine. Slowly stir in evaporated milk. Pour pumpkin mixture into pie shell.
  3. Bake for 15 minutes. Reduce oven temperature to 350 F. Bake for an additional 40-50 minutes, or until a fork inserted into the center of the pie comes out clean.
  4. Allow the pie to cool on a wire rack for 2 hours. Serve immediately, or place in refrigerator.
* Make sure this is pumpkin, not pumpkin pie mix.

Adapted from Libby’s Pumpkin Container label

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