Homemade Pumpkin Pie

Headed out the door with a pumpkin pie donation to the Ashville, Ohio, Village Chapel Election Day Dinner

My friend Kim organizes the Ashville, Ohio, Village Chapel Election Day Dinner every year.  This year she needed extra pies and cakes, so I whipped up a batch of pumpkin pies.  The church smelled so good when I dropped the pies off, no wonder the event gets bigger each year.  My friend Kim does such a wonderful job organizing this huge event while juggling her job, school and family needs.  What a blessing she is to our community.

My pumpkin pie recipe is based on the Libby's Famous Pumpkin Pie recipe (recipe at bottom of page), except I swap out one can of evaporated milk with a can of sweetened condensed milk and use 1/2 cup less sugar.

Homemade Pumpkin Pie

Preheat oven to 425 degrees F.

1 cup sugar
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
4 large eggs
1 can (29 oz.) Libby's Pumpkin
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk

2 unbaked 9-inch deep-dish pie shells

Add all of the ingredients to a a large bowl and mix until combined.  Pour into pie shells.
Bake for 15 minutes then reduce oven temperature to 350 degrees F. and cover crust with crust sheilds.  (I use foil but it is a real pain, and really wish I would invest in the sheilds). Continue to bake pies for 40-50 minutes or until knife inserted near center comes out clean.

Cool pie for 2 hours then refrigerate.  Note:  The pies will be puffed up when hot and will relax as they cool down.



Libby's Famous Pumpkin Pie
(recipe from the label)

1 1/2 cups sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
4 large eggs
1 can (29 oz.) Libby's 100% Pure Pumpkin
2 cans (12 fl. oz. each) Carnation Evaporated Milk
2 unbaked 9-inch (4-cup volume) deep-dish pie shells

Mix sugar, salt, cinnamon, ginger and cloves in small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar spice mixture.  Gradually stir in evaporated milk.

Pour into pie shells.

Bake in preheated 425 degree F. oven for 15 minutes.  Reduce temperature to 350 degrees F. bake 40-50 minutes or until knife inserted near center comes out clean.  Cool on wire rack for 2 hours.  Serve immediately or refrigerate.

Note: Do not freeze pie, as this will cause the crust to separate from the filling.
*3 1/2 tsp. pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, however, the taste will be slightly different.

Pumpkin Cupcakes with Brown Sugar Frosting

The leaves are colorful, the air is chilly and it's beginning to smell like fall.  Celebrate the season by making Pumpkin Cupcakes with Brown Sugar Frosting, or little bites of pumpkin love. 

Pumpkin Cupcakes

1 cup bread flour
1 teaspoon ground cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup or 1 stick butter
1/2 cup packed brown sugar
1/4 cup white granulated sugar
1 Tablespoon Molasses
3/4 cup pure pumpkin puree
2 large eggs


Brown Sugar Frosting

1/2 cup or 1 stick butter
1 cup packed brown sugar
1/4 cup milk
2 cups confectioners sugar
1/2 teaspoon vanilla
optional chopped walnuts for garnish

For the pumpkin cupcakes:
Preheat oven to 350 degrees F.  If you are not using cupcake liners, prepare muffin tins by spraying with no stick butter flavored spray. (A teflon, or no stick coated muffin tin works best if going liner less).

Mix dry ingredients and set aside.  In a large bowl, cream the butter and sugar until light and fluffy.  Add the pumpkin puree and molasses then slowly beat in the eggs, one at a time.  Gradually add the dry mixture until combined.

Fill each muffin slot with batter, about 3/4 full.  Bake for 17 minutes for mini cupcakes or 20-25 minutes for regular sized cupcakes, or until tops are lightly brown and a toothpick inserted in the center of the cupcake comes out clean.

This recipe will yield about 30 mini cupcakes or 12 regular sized cupcakes.

For the brown sugar frosting:
In a saucepan, melt the butter on medium high heat then add the brown sugar.  Bring to a boil and lower heat to medium low and continue to boil for 2 minutes stirring constantly.  Add the milk and bring to a boil, stirring constantly.  Cool to lukewarm then add vanilla.  Gradually add confectioners sugar and beat until spreadable.

To frost cupcakes I use a plastic baggy with the corner cut off with a Wilton Decorating Tip, #32 Star (Google Affiliate Ad) inserted.  Place frosting in bag and pipe over warm cupcakes.  Make sure your frosting is cool enough to hold it's shape, otherwise it will just melt all over your cupcakes.  Stash the frosting baggy in the freezer for a minute or two to harden it up a bit if needed.

If your frosting gets too cool or your tip gets plugged, it will pop the seam on the plastic bag.  If this happens, remove tip and rinse it with warm water.  Rewarm the frosting in the microwave for 10 seconds, then place tip on other corner of bag and squeeze the frosting to that side of the bag.

mmmm....I can smell them baking now.  Don't forget to share.


p.s. My brown sugar frosting is like "penuche" a soft, sweet candy made with brown sugar and cream and tastes like yummy caramel.  The pumpkin shapes are clip art that I printed, cut out and taped to a toothpick.