Wednesday, November 23, 2011

Pumpkin Pie (from fresh pumpkin)

I'm unsure why the pumpkin pie is so dark, I didn't make it my Mother-in-Law did, but as long as she followed the directions it tastes great.

So Easy Pumpkin Pie


1 1/3 cup Prepared Pumpkin Pie Pumpkin
1 1/3 cup Sweetened condensed milk
1 egg
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1c hot water

1 9" pie shell
sweetened whip cream for garnish (optional)


Prepare the pumpkin!
  1. Cut Pumpkin in half without stem. Scoop out seeds and strings.
  2. Place cut down on foil lines baking sheets. Cover with foil.
  3. Bake at 350*f until tender. About 1 1/2 hours. Cool.
  4. Scoop out flesh and mash with a potato masher or food processor until smooth.  Drain if too watery.

Make the pie!
  1. Beat together ingredients just until smooth.
  2. Pour into 9" pie shell.
  3. Bake 375* for 55 to 65 minutes. Center will still slightly move
  4. Cool and enjoy.

Mashed pumpkin will keep in your fridge for 5 days
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