How to make pumpkin pie from scratch

Recipe and directions with pictures for making homemade pumpkin puree and then pie from scratch. The video is long, so if you want printed directions go to www.associatedcontent.com and you can find them there.

Source: http://www.youtube.com/watch?v=_PCUoCrnZrs

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25 thoughts on “How to make pumpkin pie from scratch

  1. Thanks dude! This video is sweet, my girlfriend and I are gonna do this! We have two pumpkins and we’re gonna make some, and then make some more for ThanksGiving which is a Holiday in the United States and Pumpkin is a native food to the US so it’s a tradition for Thanksgiving (Just in case you’re not American and don’t know that lol If you are, sorry too much info lol) Awesome video, very easy to follow, and I like the music choice haha Thanks, we will enjoy this pie!

  2. Looks great, and your instructions were clear and easy to follow. My better half and me will be making this recipe soon. Thank you!

  3. Mothers and Grand Mothers use to do this as well as make all the other food for a large Thanks Giving dinner. As kids we had no idea how much work it was. I wish I could go back in time and hug mine and thank them for working so hard. Now I know why we weren’t allowed in the kitchen on those days. My Mother is 78 and will only make me homemade mash potatoes, everything else is a mix or store bought.

  4. @XxbambiexX1 Where have you looked for the cheesecloth? Besides your local grocery store, hardware stores and Walmart, Kmart, etc. have it.

  5. @theATHEISTmind Pumpkins are not all the same and the weight does not determine exactly how many pies you will get. They are different thicknesses inside and you will only be able to determine how many pies you will be able to actually make once you have processed the pumpkin and measure out how many cups of puree you end up with. With that in mind, I usually get two pumpkins that are about 3 lbs a piece and I have typically gotten 3 pies on average (it’s never been less than two).

  6. @Shoelacex3 I haven’t tried that and I’m leaning towards saying no because the consistency of evaporated milk is not as thick as cream. Though, you could try it and add one additional small egg to compensate. You really want to have the filling set nicely and not end up runny. Also, the evaporated milk will make the pie sweeter so you might want to cut back on the sugar a bit. If you try this, please let me know how it comes out.

  7. @TolaMadeline Grocery stores and hardware stores usually have cheesecloth. I’ve seen it in Walmart and KMart as well.

  8. @Superpepsiman20 Good point. The recipe can usually fill two deep dish shells. It depends on how much pulp you have after the processing is done. If I end up with enough to double the recipe, I usually do and then pass the pies out to friends. Otherwise, I freeze the final pulp and make more pies around Christmas.

  9. ok question…In your ingrediants you have one deep dish pie shell but at the end you have two pie shells. are those two shallow pie shells or do you double the ingrediants and use two deep dish shells?

  10. This was my first time making pumpkin pie and found it exciting to make it from scratch…And i loved eating it even more!!! Great recipe thanks so much!!

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