Fresh pumpkin pie recipe sweetened condensed milk

While I was making my pies for Thanksgiving, my girls were making pies of their own… but with play dough. I let them use the oven, when it was off, so they could pretend. Well when it was time for me to start baking, my youngest forgot and left a whole muffin tin of play dough in the oven as I preheated it to 425 degrees. It could have been worse… it could have been a plastic muffin tin! Oh the horror! The aroma was not good… kinda like cooked rubber? However the play dough cakes were cool!

Anyways… During their project I learned something… You can tell so much about a child’s personality by their handwriting, workspace or artwork etc.

As you can see in example A.
My oldest daughter’s pie. She is my tidy perfectionist, she is my organizer… she is the realist. Can you tell?

Example B.

My youngest daughter’s pie. She is carefree and not so tidy… She can sit for hours playing barbies by herself… She is the idealist. Shocker!

Two different yet brilliantly similar girls! It was really interesting seeing their minds at work creating their own versions of pie… and

Okay back to baking.

Today I am using the Roasted Pumpkin Puree that I posted last week. I have always used can pumpkin in this recipe. So today, win or lose, you will see what a pumpkin pie truly made from scratch looks like! A scratch pie with imperfect crust pinching, a pie with cracks, but a pie none the less!

It starts with a good pie crust. This pie crust can be used for sweet and savory recipes. As long as you have a food processor, you can make this pie crust. Okay, a food processor, flour, butter, water and salt. Check out how to make this pie crust… HERE.

Here you go! Read ’em and weep… yes it’s true! So simple… yet so delicious!

After your dough has rested for 30 minutes, place it on a clean floured surface.

Roll it out to fit a 9 inch pie plate.

Roll it back up on the rolling pin…

…gently laying it over the pie plate. Adjust and trim, so the dough has an inch over hang.

Tuck it under the pie crust and crimp with your fingers.

See! Now place back in the fridge and start the filling. You can also see these steps in my recipe for perfect pie crust.

To the 2 cups of puree, add one can of sweetened condensed milk.

Crack and add two whole large eggs.

Add in the two teaspoons pumpkin pie spice.

The 1/2 teaspoon of salt.

A 1/2 teaspoon of vanilla. The real stuff please.

Go get your whisk.

And whisk until all ingredients are well blended.

Pour the mixture into the pie crust.

Swipe the drips of pie filling off the side of the bowl, taste test and then tap the pie gently to settle it. Is that necessary? I dunno? But taste testing the pie filling is a definite must.

Place in a preheated 425 degree oven for 15 minutes, then reduce the heat to 350 degrees for 35-40 minutes or until a knife comes out clean.

Serve this pie at room temperature.

With whipped cream or without.

With ice cream or coffee.

With a fork or spoon.

With a bib.

Wow…

…this is good… It’s reeeeeal good.

Ingredients:

2 cups Homemade Roasted Pumpkin Puree