The great cheese pumpkin made 4 pies!

Nothing says autumn to me like a pumpkin pie-from real pumpkin! Spicy, warming, fibrous and sweet, pumpkin pie is nutritious food donning dessert clothes.

I’ve been “told” by farmers that the cheese pumpkin is the best pumpkin variety to make a pie from. They are fairly large, and often make 3 -4 pies. Pumpkin pie can be baked, and then frozen for later enjoyment! I also make it without the crust and enjoy it for breakfast or a snack with cottage cheese on top!


  • ~5 ½ cups cooked cheese pumpkin mashed
  • 2 – 12 oz. cans evaporated milk
  •  1/3 cup of sugar – or to taste
  • 1 tsp. salt
  • 2 tsp. ground cinnamon
  • 1tsp. ground ginger
  • ½ tsp. ground cloves
  • ½ tsp. ground allspice
  • 4 eggs
  • 2 or more pie crusts, deep dish, softened and removed to fit your pie plate if you want to make a large pie that looks totally homemade.

Directions: preheat oven to 425

Baking the pumpkin:

Wash the pumpkin and place it in a large baking dish with 1 -2 inches of water. Bake in 400 oven until lightly browned and soft to the touch. (This could take 45-60 minutes depending on the size). Remove to cool on a cutting board. Keep whole, and it will continue to steam inside as it cools down.

Cheese pumpkin, @ 5 pounds

When cool, cut open and remove seeds and fibrous strings. Place them in a colander and rinse to separate seeds for baking. Remove pumpkin flesh from shell and place in large mixing bowl.

Baked cheese pumpkin

Ready to cut open, de-seed, scoop out and puree with the milk.

It’s baked cheese pumpkin!

Puree pumpkin with condensed milk, or just puree pumpkin with immersion blender.

In large bowl, mix together spices and pumpkin/milk mixture. Taste and adjust seasonings to your liking.  Beat eggs in a small bowl and mix into pumpkin. Pour into your pie plate to top. Bake in preheated oven for 15 minutes. Reduce temperature to 350, bake for 45 – 70 minutes or until knife inserted in center comes out clean.  If your pie is very moist – you may need to cover edges of crust with foil so they don’t burn. Cool on wire rack. Serve or refrigerate.

This is delicious without the crust (great way to use any leftover filling), as custard, with cottage cheese on top for breakfast! For dessert, try with homemade BARELY sweet whipped cream, with pure vanilla extract, a drop of maple syrup and nutmeg.

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