Review: Mostly homemade pumpkin pie

Pumpkin pie, truly the reason for the season.

Other than the crust, everything is made from scratch! Including the whipped cream.

Pumpkin pie


  • Pumpkins
  • 1 pie crust
  • 2 large eggs
  • 1 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup sugar
  • 1/2 cup maple extract


  • Cut pumpkin in half; remove seeds
  • Bake at 425℉ for 40-50 minutes
  • Remove from oven and allow to cool
  • Scoop out flesh and puree
  • Mix puree, maple syrup, and vanilla
  • Add eggs, spices and sugar, and cream
  • Bake for 15 minutes at 425℉
  • Turn oven down to 350℉ minutes, bake for 90 more minutes
  • Cool and serve

Whipped cream


  • 1 cup heavy whipping cream1
  • 2 tablespoons sugar
  • Optional: vanilla


  • Whisk for 10-15 minutes

And now pictures, because pictures are awesome!

First, you cut up the pumpkins and scoop out the guts:

My daughter is helping. She decorated hers:

Next, you cook them for a while (see above). The nice bit is that once you’ve cooked them, the skin comes right off. That is glorious, since it’s so much easier to peel than with a knife.

See, the skin just comes right off:

Next, mix everything except the spices into the pumpkin puree:

And now mix in the spices. The spices really make the pie:

Then… bake! It’s odd that it’s at two different temperatures, but so it goes:

And, we’re done!

Mmm, top with homemade whipped cream and nom away.

  1. This still amuses me ↩︎