Old-Fashioned Pumpkin Pie

This year, we tried making our first pumpkin pies from scratch – and I mean completely from scratch. We mashed the pumpkin ourselves, not buying it in a can. It turned out rather well, even if the color doesn’t quite match up with what you see in a store. However, we have no preservatives and whatnot, so I’m calling ours grand!


  • 2 eggs
  • 2 cups pumpkin
  • 3/4 cup Splenda Sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 can evaporated milk


  1. Preheat oven to 425 degrees
  2. I recommend mixing all the wet ingredients first and then adding the dry ingredients
  3. Mix well and the pour into pie shell
  4. Bake 15 minutes at 425 degrees
  5. Reduce oven to 350 and bake an addition 45 minutes or until toothpick emerges clean
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