I debated sharing this recipe This is MY recipe for pumpkin pie and it is THE best. I get complimented for it every time it’s made and there’s NEVER any left over. Ever.
I know the picture isn’t the best, it was night and I had barely any light haha. Forgive it, I swear it’s delicious!
Cherise’s Best Ever Pumpkin Pie Recipe (Includes crust recipe!)
So here is how I make a fresh pumpkin pie using real pumpkins, yes real pumpkins are the best because then it’s super fresh and amazing. It takes time to do, I consider it a labor of love. If you’d rather be a bit lazier about it, you can use canned pumpkin puree.
Step 1:
Get a pie pumpkin (one pumpkin generally makes 2 pies). You can use regular non-pie pumpkins, but you will have to use more sugar and blend it way more to not be so stringy.
Cut the pumpkin open, clean out all of the seeds (bonus, your hands will feel super soft after this).
Place a large pot of water on the stove and place the pumpkins in the pot, when the water boils, turn it off, place a lid on top and let it sit for 30 minutes.
Scoop out the pumpkin and puree it.
Step 2:
Mix 1 cup sugar Instead of sugar, you could use;
honey (use 1.25 cups),
brown sugar (1 cup),
stevia (1/3 cup, though I found that a 50/50 mix of Stevia and sugar/honey works better using this method, taste-wise)
.5 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
4 large eggs
3 cups pumpkin puree
1.5 cans (12oz each) of evaporated milk
1/2 teaspoon of vanilla extract
Step 3:
Make the pie crust – note: This pie crust got me compliments from my great grandma saying it tasted just like how her mom used to make! (My great grandma is now 97 years old)
3 cups flour plain flour, not self-rising.
4 tablespoons sugar
1/2 teaspoon salt
1/3 cup COLD vegetable shortening – I use Crisco. If you don’t want to use crisco you can substitute it for coconut oil (cold)
1/3 cup COLD butter
1/4 cup cold water
Mix these ingredients together and add water by the teaspoon as needed, just enough to get the pieces to stick together to be crumbly and bean-sized.
Put a piece of wax paper down on the counter, sprinkle a bit of flour on it, place the dough in the middle of the paper, place another piece of wax paper on top of it and roll it out (or if you are super untalented at rolling out dough like I am, just put it in the pan and press down with your fingers until it’s even across the pan).
Place it in the pan and seal up any broken areas.
Bake it for 5 minutes at 350 to set it.
Step 4:
Then put the pumpkin mixture into the pie crust and bake at 425 for 15 minutes, then lower to 350 for 40-50 additional minutes.
Voila, best pie ever!
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At Home with Cherise 
I tried this recipe, not a fan. Maybe too much clove, too much milk for sure, maybe because the pumpkin was very liquidy.
Hmm, that’s strange! I’ve made this recipe for the last 5 years and this is the first complaint! Maybe try cooking it longer? Sometimes if the oven isn’t calibrated then cooking times differ. The pumpkin pie mix will be very liquidy when it is first done and then firms up as it cooks and should be solid when pulled from the oven, not liquid at all.