This is my mom’s recipe. She makes an incredible pumpkin pie. In fact she made one recently and my dad ate the entire thing to himself! Isn’t he a lucky one!
With the other half of the fresh pumpkin I sliced it into four chunks and baked in the oven until fork tender. My mom had warned me that fresh pumpkins that were not pie pumpkins, like mine, may be a bit wet for a pie but this one wasn’t bad at all. Once cool, I peeled the skin off and pureed the pulp. I set aside two cups for the pie in sieve to drain (the recipe only calls for 1.5 cups but per mom’s advice I used two). I did as mom does again and with the rest of the purred baked pumpkin I added two cups per freezer bag and placed in the freezer. Now I have pumpkin on hand for more pumpkin pies!
Josh made me a crust as he always does. He used organic ingredients. Otherwise I followed the recipe posted below and everything turned out perfect. Josh says this is the best pumpkin pie he’s ever had, and I will admit it was on point but I still give the prize to mom!