Pumpkin season has arrived! This pumpkin pie recipe is one of my husband’s favorites. It has a great spice flavor. My son and I are good, I just feel tired more easily and have to go to the bathroom often. He plays a lot everyday. Please keep us in your prayers. I will be back with a Korean recipe soon. hehe As always, thanks! Love, Aeri.
Yield: 1 Pie
Short Korean Lesson
- HoBak (호박) = Pumpkin
- MilGaRu (밀가루) = Flour
Main Ingredients
- 1½ Cups Mashed Pumpkin
- 1 Cup Sugar
- 1 Can (14oz) Sweet Condensed Milk
- 2 Eggs
- ½ tsp Cinnamon
- ½ tsp Nutmeg
- ½ tsp Ground Cloves
Pie Crust Ingredients
- 1⅛ Cups Flour
- ¼ tsp Salt
- 6 Tbsp Butter
- 2½-3 Tbsp Water
Directions
Obtain 1 small pumpkin. This pumpkin was big enough for 2 pies.
Cut the pumpkin in half.
Remove the seeds. Pumpkin seeds are healthy, so don’t throw them away. Wash the seeds and bake or fry them without oil to eat.
Cover the pumpkin with foil and bake for 1 hour at 350° F.
After 1 hour, remove the pumpkin from the oven, and let it cool down a little.
Scoop out the baked pumpkin.
Mash the pumpkin.
In a bowl, mix 1½ cups of mashed pumpkin, 1 cup of sugar, 1 can (14oz) of sweet condensed milk, 2 eggs, ½ tsp of cinnamon, ½ tsp of nutmeg, and ½ tsp of ground cloves.
To make the 9 inch pie crust, combine 1⅛ cups of flour, ¼ tsp of salt, 6 Tbsp of butter, and 2½-3 Tbsp of water.
Kneed the dough.
Roll out the dough in the size for a 9 inch pie plate.
Place the dough into the pie plate.
Press down around the outside edges.
Pour the pumpkin mixture into the unbaked pie crust.
Bake the pie for 15 minutes at 450° F.
After that, bake for another 45-50 minutes at a reduced temperature of 325° F.
To check if the pie is done, poke it with a knife. If the knife comes out clean, it is done.
Enjoy!
Pumpkin pie is the only pie I eat. YuM!
Hi, Tammy
haha.. pumpkin pie is the only pie you eat ??? You don’t like other pie ?? I like my husband’s grandmother’s pecan pie. Thanks for your comment. I enjoyed reading your blog posts. 😉
The only Apple pie I ever liked was this apple tart I had in Chuncheon. The Irish Mother Superior and the Korean nuns at the convent there made it for hubby and I one day when we visited a few of our students there.
That was the best Apple pie I ever had and since they didn’t give me the recipe, I haven’t eaten it since.
Hi Tammy,
Oh~~best apple pie..but doesn’t have a recipe… It’s really good to get a great recipe. Anyway, I can imagine you have a lot of good memories in Korea. hehe Thanks 🙂
your kitchen must’ve smelled really good while this was baking! 🙂
one more month to go before bryson arrives, right? i can’t wait!
<3 you!
Hi, farleen
WOW… I was thinking of you today. We were connected ?? 😉 How are you??? Yes, I like to smell when I bake something.. I’m 33th week now..One and half months are left. I can’t wait either…hehe thanks 🙂 Have a great week ~~~
yes! it’s cool how we are connected. this is not the first time, right? 😉 Oh my! how’s your last trimester doing? i remember in my last three months, it felt like forever! haha have you “nested” yet? do you know what i mean by that? it’s like you have this sudden urge to clean and/or cook ALL THE TIME. i was like that. 🙂 ok…i’m blabbering on and on. i’ll talk to you soon! i miss you !
Hi farleen,
hehe.. right..it was not the first time. 😉 Oh my! I can see what you mean..”nested”… I started to feel hurry…a little nowadays… because I feel like we are not ready for bryson.. (maybe never be fully ready for baby..lol) Yes, at least I want to prepare clean house for his coming home… hehe My back hurt..I guess it’s common thing for pregnant women though..right.. anyway.. thanks.. I miss you too 🙂 Bryson said “hi” too.
DO you think that it would be possible to bake this pie using the kabocha (japanese/korean sweet pumpkin)?I think it may fit the taste buds of koreans better….but maybe cut down on the sugar?
Hi, andy
Nice to meet you!!! Yes, I think that Korean sweet pumpkin will work for this recipe. You are right, you might have to cut the amount of sugar. Thanks 🙂
Kabocha pumpkin should work for this. I sometimes use the american sweet potato (yams). I slowly bake them in the oven with the skin on. Then use them just like pumpkin.
hi powerplantop,
Not only Korean food, I think you know many things about cooking.. hehe thanks for good information. Have a good week.
am not a fan of pumpkin but my husband is crazy over it ( he luvs pies too). your recipe looks good. now, i have a good recipe to work on it.
Hi layping,
I’m not a fan of pumpkin either. Funny thing is.. my husband said.. he doesn’t like pumpkin flavor much either..then why he likes this pie ?? huk… it’s because the spices and sweetness cover the pumpkin flavor..lol.. Yep..try this one your husband will like it. 🙂
We just had pumpkin pie on Friday =) It’s thanksgiving next week in Canada!
I love pumpkin pie! It’s super delicious with whipped cream on top….mmmmm
Hi Ariel
aha… next week is thanksgiving in Canada??? Happy thanksgiving for you then. hehe Yes, I agree… very delicious with whipped cream on top. hehe thanks 🙂
Aeri,
Great looking pie!
My favs are pecan and blackberry cobbler! My grandma ysed to get me to pick lots of blackberries so she could make pies.
Hi powerplantop,
Thanks !!!
oh..pecan and blackberry cobbler ??? I’ve never tried it before. I will be willing to pick the blackberries if somebody makes it for me… hehe I can imagine it’s very delicious. 🙂
Fun! I don’t know that I’ve ever tried actually making it directly from a fresh pumpkin. I’m a little afraid my [url=”http://www.squidoo.com/recipesbehindtheburner”]pumpkin pie recipes[/url] might not be up to par, though.
Wow wonderful I really do not know what to say great and a nice thank you for this I will try it Kmasimida
Hey, Aeri!
I made your pumpkin pie over the break and it was HEAVEN! 😀
The pie was so delicious!
Thanks for the post 😛