Food | Snacks | Dessert

Most People Buy a Can but Why Not Try to Make the Real Pumpkin Pie?!

Print Recipe

Have you ever baked a pumpkin instead of carving it? If no this is your time to shine!

The best pie is the one you make! Never will you get a real pumpkin flavor without using a real pumpkin. Make sure to tell everyone that you only eat real pumpkin pie!


  • 2 eggs, plus the yolk of a third egg
  • 1/2 cup brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 small pumpkin
  • 1 1/2 cups heavy cream
  • 1 premade pie dough


  1. Cut a medium-small sugar pumpkin in half. Scrape out the insides (reserving the pumpkins seeds to toast). Line a baking sheet with foil. Place the pumpkin halves cut side down on the lined baking sheet and bake at 350 degrees until a fork can easily pierce them, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp.
  2. Preheat your oven to 425 degrees.
  3. Beat eggs, mix in sugars, salt, spices: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices"”cinnamon, nutmeg and ground cloves.
  4. Add pumpkin and cream: Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
  5. Pour the filling into an uncooked pie shell. Bake at a high temperature of 425 degrees for 15 minutes. Then after 15 minutes, lower the temperature to 350 degrees. Bake for 45 to 55 minutes more, or until a knife inserted in the center comes out clean.
  6. Cool on a rack: Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.