Saturday, November 07, 2009

Pumpkin Pie

Nothing taste better than a homemade pumpkin pie. I seldom cook pumpkin pie because honey doesn't eat pumpkin pie. But it doesn't stop me from eating it. I bought a huge pumpkin the other week so half was used in the pumpkin soup and the rest is in this sweet and delicious pumpkin pie.

2 cups pureed roasted pumpkin
2 eggs
1 1/2 cup milk
1/4 cup olive oil
1/2 cup sugar
1/2 cup dark brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon all spice
1/2 teaspoon salt
1 ready to use pie shell


Mix pumpkin with all the spices, salt, sugar.

Add lightly beaten egg.

Add milk.

Heat the oven at 450 degree F.

Pour mixture into the prepared pie shell.

Bake in the oven for 10 minutes. Then reduce the heat at 350 degree F and continue baking for 45 minutes.

Let the pumpkin cool at room temperature before cutting. Serve this with some whipped cream or toasted walnuts.


  1. Hi Zue,

    I usually buy the cooked in a can for purposes of baking a pumpkin pie.

    Your recipe looks good! I intend to give it a try.

  2. Pebbles, yes, using the pumpkin in can would be the easiest thing to make pie. I do that too. But this time, I have the time to roast the pumpkin.