Thanksgiving Menu Essential: Homemade Pumpkin Pie

It is very easy and convenient to buy pumpkin purée, add some spices, throw it into a pie crust, and call it a day.

However, it is also easy to make homemade pumpkin pie. Don’t be intimidated! Plus, if you’re like my family, you have a whole bunch of sugar pumpkins around just waiting to rot. Let’s cut down on waste together and make pumpkin pie this year from scratch.

I am going to write out the directions, and also post a video. The video also goes into how to make pie crust and whipped cream. Enjoy!

Ingredients for Pumpkin Pie


Preheat the oven to 400°.

Cut off the tops and bottoms of the sugar pumpkins and then halve them. Scoop out the seeds and discard the scraps. Line a cookie sheet with parchment paper. Rub some olive oil all over the pumpkins. (I used about 2 tbs all together.) Once oiled, place the pumpkins down on the parchment paper and poke the skin of each pumpkin with a fork. Place in the oven for about 45 minutes, or until very tender.

Raise the heat of the oven to 425°.

Once tender, take the pumpkins out of the oven and peel the skin off. Place the pumpkin into a blender and blend until smooth.

Place 2 c. of the pumpkin purée into a bowl. To the purée add the half and half, eggs, and sugar. Whisk these ingredients together until smooth. Add all your spices and honey. Whisk again until smooth.

Add the mixture to a pie crust and bake for about 45 minutes to one hour, or until set. Top with whipped cream and enjoy!

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