Real Pumpkin Pie

Real Pumpkin Pie

This recipe uses fresh cooked and pureed pumpkin rather than canned variety. You’ll find it to be a much more flavorful pie, along with being fluffier and light. Check VacMaster's YouTube Channel for a video on how to go about cooking pie pumpkins for this recipe. (


  • 3 cups fresh pumpkin puree
  • 1 cup sugar powder
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp ground mace
  • 1/2 tsp salt
  • 4 large eggs
  • 1 1/2 cans evaporated milk (18 oz)


  • Pre-heat oven to 425 degrees F
  • Cook a pie pumpkin according to directions to make pumpkin puree.
  • Mix all ingredients together in large bowl with mixer or hand blender
  • Place pie crust in an 8 or 9 inch pie pan using your own or pre-made
  • Fill crust with pumpkin mixture to within a quarter inch of the top
  • Bake at 425 degrees F for 15 minutes
  • Reduce heat to 350 degrees F and continue baking for 45-60 minutes
  • A table knife inserted into the middle comes out clean when done.
  • Cool slightly; serve warm with whipped cream or vanilla ice cream

NOTES: This recipe will create a lighter, fluffier pie. For a more dense pie, reduce to 3 eggs and only one 12 oz can of evaporated milk. You may want to consider covering the edge of the crust with foil to prevent burning. The pie may be vacuum packaged and stored in the freezer for up to a year or more. Be sure to freeze first then vacuum package to prevent crushing the pie. Re-heat in oven at 350 degrees F for 15 minutes after thawed.