Recipe of the Week

Pumpkin Pie 101Iris flourish
Part 2

Pumpkin Pie Filling

Prep Time: 15 minutes
Cook Time: 1 hour
Makes: one 9″ pie



cups canned or homemade puréed pumpkin (see below)



cup sugar



cup light brown sugar, packed



T all-purpose flour



t salt


t ground cinnamon



t ground ginger



t ground nutmeg



t ground cloves






cup canned evaporated milk


Cooking Fresh Pumpkin

When selecting a pumpkin for your pie, avoid the humongous, jack-o’-lantern types; they can be stringy and not suited for pies. Choose a small or medium-sized pumpkin. A medium-size pumpkin (about 4 lbs) will yield around 1½ cups of puréed pumpkin (perfect for the filling recipe here). Preheat oven to 400°F. Cut your pumpkin in half and scoop out the seeds. Place ½″ water in a 13″ x 9″ baking dish and add the pumpkin, cut-side down. Cover with foil and bake for 30 minutes. Check for doneness by piercing with a fork; it should feel soft. Bake up to an additional 30 minutes, until done. Allow to cool. Scoop out the flesh from the skin, place the flesh in a food processor, and purée. If your purée seems loose and wet, pour it into a fine sieve or a colander lined with cheesecloth placed over a bowl to drain some of the liquid off.

  1. Preheat oven to 450°F.
  2. In a large bowl, combine the sugars, flour, salt, and spices*. Mix in the eggs. With an old-fashioned egg beater or electric hand mixer on low speed, beat in the pumpkin and evaporated milk until smooth.
  3. Place your prepared pie crust (p. 64) on a rimmed baking sheet. Pour in the filling and carefully transfer baking sheet to the oven.
  4. Bake for 15 minutes. Reduce heat to 350°F and bake an additional 20 minutes. Place a pie ring on the pie to protect the crust from overbrowning, and bake an additional 20–25 minutes, or until a knife inserted into the center comes out clean.
  5. Cool thoroughly on a rack. Serve with Easy Whipped Cream (coming next week).

*If you want, you can replace the spices in your pie with 2¾ t of pre-blended “pumpkin pie spice.”

Step 1 Step 2 Step 3

©MaryJanesFarm · POB 8691, Moscow, ID 83843 · ·


Keep this general timeline in mind when planning for the big day:

Thanksgiving Eve:

  • Set out the butter and cream cheese for the pie crust. When softened, mix together and form a log (Step 1, Crust); refrigerate overnight.

Thanksgiving Morning:

  • Mix pie dough, put into pie plate, and refrigerate.
  • If using fresh pumpkin, bake it, then purée and allow to cool.
  • Prepare filling.
  • Assemble pie and bake.


Use only glass pie plates. They conduct heat evenly, and as a bonus, you can easily see what’s going on with your crust just by peeking! Disposable foil pie plates are flimsy and can buckle; they’re also too shallow and hard to grip.