Ricky's Best Pumpkin Pie Recipe
This is the finest pumpkin pie recipe I have ever made. The original recipe (from a 1912 cookbook) used regular pumpkins, the cheese pumpkins used here have more meat and more real pumpkin taste! While you may have to do some searching to find cheese pumpkins, it's worth the effort. I have also increased the amount of spices and decreased the amount of milk to yield firmer pies.

  • 2 cups strained and mashed pumpkin (use cheese pumpkins for the best results, 12" diameter)
  • 1/4 cup maple syrup
  • 1/4 cup dark brown sugar
  • 1 egg beaten well
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1-1/2 cups whole milk or 1 cup whole milk and 1/2 cup cream
  • 1 9" diameter deep pie crust per pie

Cut pumpkin in half (12" diameter) place inverted over a cookie sheet or large bowl. Heat in oven at 325 degrees or microwave on high until top starts to collapse (skin will turn dark brown) or steam in lobster pot. Scrape out pulp and strain well. Allow to dry and cool before using! The drier the pulp the firmer the pie. A good quality food processor can be used to really mash the pulp into a smooth mixture otherwise chop and mash the pulp by hand.

Mix syrup, sugar, egg, cinnamon and ginger together. Slowly add milk and blend well. Add pumpkin mixture and blend well. While the mixture is blending, sprinkle some cinnamon on the pie crust and let it bake in the oven for 5 to 10 minutes. Fill the pie shell to capacity and then bake at 325 degrees in 9" pie crust until firm, about 1 hour. Check to make sure the pie shell does not overcook. Cool on racks for 1 hour and then refrigerate. Pumpkin pie is best when refrigerated overnight and served cool.

A regular 12" diameter pumpkin will yield 3 pies, a 12" diameter cheese pumpkin will yield 2 pies. Serve with fresh whipped cream!