Fresh Pumpkin Pie
From wylddwoman 12 years ago
- 1.5 hours to make
- Serves 8-10
Pumpkin pie is my favorite autumn food. I love it so much that I started processing my own pumpkin from my Halloween jack-o-lanterns. This recipe is intended for fresh roasted & pureed pumpkin, but canned pumpkin can substitute.
Ingredients
- 1 pre-made frozen pie crust shopping list
- 1 3/4 c. pureed pumpkin shopping list
- 3/4 c. brown sugar shopping list
- 1/2 tsp salt shopping list
- 1 tsp cinnamon shopping list
- 1/2 tsp ground ginger shopping list
- 1/4 tsp ground nutmeg shopping list
- 1/4 tsp ground allspice shopping list
- 2 eggs shopping list
- 1 c. evaporated milk shopping list
- 1/2 c. water shopping list
- Food processor or hand mixer shopping list
How to make it
- The night before, place the pumpkin in a cheese cloth or paper towel lined strainer to remove extra liquid. (Reserve this if you like pumpkin juice.) This step can be skipped if using canned pumpkin.
- Preheat the oven to 450 degrees.
- In a large bowl, blend the sugar, salt and spices and stir into the pumpkin.
- Beat the eggs, evaporated milk and water together, and beat into the pumpkin using hand mixer or food processor until thoroughly combined.
- Bake at 450 degrees for 15 minutes, thenlower the oven to 300 degrees and bake another 45 minutes.
- Remove from the oven and let set for 30 minutes before serving.
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