Learn how to make pumpkin pie with recipes that Mrs. David's Garden Seeds® has used for years. Harvest your own pumpkins from the garden instead of a can. Canned pumpkin is easier and less messy but it is fun to harvest pumpkins and learn how pumpkin puree is made.
I have made many pies over the years. I have several recipes for pumpkin pie including cooking the filling on the stove, mixing baking mix with the pie filling and pouring into a crustless pan, and frozen pumpkin pie.
This is a family recipe that I have eaten since I was a little girl.
You will need:
Preheat your oven to 450 degrees Fahrenheit.
Thoroughly combine pumpkin, sugar, salt, and spices in a large bowl. Add eggs, milk, and evaporated milk to the pumpkin mixture. Blend together.
Pour into a nine inch pastry lined pie pan.
Bake at 450 for ten minutes. Reduce temperature to 325 degrees Fahrenheit and bake for another 45 minutes, or until mixture doesn't cling to a butter knife when inserted in the middle of the pie.
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