Spooky Halloween Pumpkin Pie Recipe

Nutritional Details

This Halloween Pumpkin Pie is a delightful treat perfect for the spooky season.

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Pumpkin Preparation Tips

I don’t just limit myself to leftover Jack O’Lanterns from Halloween. I also seek out whole pumpkins that have been used as decorations from various places. Here’s how you can prepare the pumpkin meat:

Cut open the pumpkin and remove all seeds along with any fibrous material. If using an old Jack O’Lantern, cut away any burnt or spoiled parts. Don’t forget about the flesh on the top!
Place an oven rack at the lowest position and preheat your oven to 300°F (150°C). Put the entire pumpkin with its top back on a flat baking sheet in the oven. Bake for at least one hour or until it begins collapsing. Allow it to cool down until it’s comfortable enough to handle.
Scoop out all flesh from the skin and mash thoroughly; using a ricer if available will help achieve smooth consistency.
Spoon several cups of mashed pulp into cheesecloth, twist tightly around it, and squeeze out excess moisture before placing it into a zip-lock storage bag—remove as much air as possible before sealing—and refrigerate overnight. The next day you’ll have ready-to-use pumpkin meat for recipes! Depending on size, one jack-o’-lantern could yield enough filling for five up ten pies! Excess can be stored in quart-size freezer bags flattened into one-inch thickness layers; seal without air then freeze—ideal fresh supply throughout holidays!

Pumpkin Pie Ingredients per 10″ Graham Cracker Crust:

1 1/2 cups prepared pumpkin puree
3 medium-sized eggs (no larger)
1 cup canned evaporated milk (unsweetened condensed milk works too)
1 cup light brown sugar

(light golden variety preferred but not essential)

(use kosher salt ideally though alternatives work fine!) ground ginger nutmeg stick cinnamon fresh ground coffee grinder helpful cloves small amount adds depth flavor perfect balance spices pie lovers enjoy