Michael makes the best pumpkin pie and many people have asked for the recipe.
Here is the secret for making this pie: use fresh sugar pumpkin!!! Check out the pumpkin tips at the bottom of the page. I have also included an instructional video.
Ingredients
1 1/2 cups (212g) mashed cooked pumpkin
3/4 cup (150g ) sugar
1/2 teaspoon salt
3 teaspoons (14g) pumpkin pie spice
3 slightly beaten eggs
1 1/4 cups (300 ml) whole milk
2/3 cup (150ml) evaporated milk
1 9” unbaked pastry shell (use Pillsbury, not generic brand) You can make your favorite pie shell, too.
Cooking
Thoroughly combine pumpkin, sugar, salt, & spices by using a hand mixer.
Blend in eggs, milk, & evaporated milk with your hand mixer. The consistency should be like water (no lumps).
Pour into pastry, crimp pastry edges high.
Bake at 400 degrees Fahrenheit (200 Celsius) for 45-50 minutes. At about 40 minutes, check if it is done by inserting a toothpick half way between center and edge. The toothpick should come out clean.
Cool at room temperature for at least 1 hour before serving.
If you like to eat a cooler pumpkin pie, then wait until it reaches room temperature before you cover it with saran wrap and put it into the refrigerator. It will take about an hour to an hour and a half to cool down.
Instructional Video
You can also download this video by clicking on the three dots on the bottom right of the video.
Pumpkin Tips
A sugar pumpkin is not a carving pumpkin. It is no larger than 16 or 20 inches in circumference. It is also distinctive in that it is covered in brown spots, much like freckles.
Cut pumpkin into fourths with a large knife. Cut out the seeds with a knife. Do not use a spoon, as you want to make sure that you get out all the stringy material.
Cut off each end of your four pieces. This part of the pumpkin has meat that is tougher, and your pie will not taste as good.
Peel pumpkin like a potato with either a knife or potato peeler.
Cut into 2-inch pieces and put into a large enough pot so that water completely covers the pumpkin.
Boil for 45 minutes or until a fork stuck through the center of a piece meets no resistance.
Drain in a colander for at least 30 minutes to get all the water out.
Put pumpkin back into pot and mash thoroughly with a potato masher. If it looks like there is excess water after you mash it, don’t worry as long as you drained it for 30 minutes. This is normal…
I measure out 1 1/2 cups pumpkin and freeze it for future use.