(Norsk oppskrift på Gresskarpai, klikk linken: GresskarPai )

14666091_10154293550271622_7596888715048940258_n26 years ago I had Pumpkin Pie while living with a host family in the booming metropolis of Sparks, NV. It was Thanksgiving, it was turkey with all the trimmings, and of course Pumpkin Pie.

Pumpkins have not been a big thing in Norway, and Pumpkin Pie is not anything I have seen back home. We also do not celebrate Thanksgiving nor Halloween (although kids have started dressing up to go trick or treat in the latter years, much to the irritation of the older generation).

Old Mamasan will take any opportunity to cook and serve good food, and that is the reason I have invited friends over for Thanksgiving dinner the last couple years. This year is no exception.

Enough talk, let us get down to business here: I present to you an easy-peasy, super-duper yummy Pumpkin Pie (I am using homemade pumpkin puree, see this link for method):


  • 2 eggs plus the yolk of a third egg
  • 110 g packed dark brown sugar
  • 60 g white sugar
  • 1/2 teaspoon salt
  • 4 teaspoons pumpkin spice, see recipe here: Make your own Pumpkin Spice
  • 1/2 teaspoon lemon zest
  • 400 g pumpkin pulp purée from a sugar/Hokkaido pumpkin (You can also use Butternut Squash or a can of pumpkin puree)
  • 3,3 dl evaporated milk
  • 1 good crust, see recipe here: No Fail Flaky Pie Crust



Preheat oven 220°C.

Whisk eggs in a large bowl. Add in brown sugar, white sugar, salt, pumpkin spice mix, and lemon zest. Mix well.

Add in the pumpkin purée, and stir in the cream. Whisk until everything is well mixed. (Don’t panic, it will be very runny)

Pour the filling into the uncooked pie shell and bake in the oven at 220°C for 15 minutes. Then lower the temperature to 175°C and continue to bake for 45 to 55 minutes more. Try inserting a knife in the center of the pie and if it comes out clean, it’s cooked.

Please note that you may want to cover the edges of the pie with tin foil about half-way through to prevent the crust from getting too browned.

The pie will come out of the oven all raised and puffed up, and will deflate as it cools. Let it cool on a wire rack.

Serve with whipped cream, and if the hole from the knife you inserted to check if the pie was all cooked is bothering you, then just cover it with a dollop of whipped cream. Also nice to cover any imperfections of the crust with whipped cream along the edge of the pie. A little bit of whipped cream has saved my clumsy-looking cakes and pies on many occations…

Far be it from me to teach you folks from Pumpkin Pie Land how to make Pumpkin Pie. But if you are interested in a good recipe with the weirdo measurements like oz. and cups, then see Simply Recipes, Old Fashioned Pumpkin Pie

Relevant recipes:

Roasted Pumpkin Seeds

Pumpkin puré

No Fail Flaky Pie Crust

Make your own Pumpkin Spice

Pumpkin and sweet potato soup


15 thoughts on “Pumpkin Pie

    1. Thank you! Actually, for me it is easier to make it from scratch, as I have only found the canned pumpkin puree one place where I normally do not shop. It’s not difficult to make it from scratc, but of course takes more time than opening a can. 🙂


  1. Sometimes Americans buy their pies from a store….shh don’t tell anyone. I’ve only made one pumpkin pie…I need to try it again to see if I can do better.

    Liked by 1 person

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