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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 1 |
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This is my grandmother's pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so, depending on the size of the pumpkin, and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie. Ingredients:
4 cups fresh pumpkin, cooked and mashed |
1 (14 ounce) can sweetened condensed milk |
2 eggs |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1 (9 inch) deep dish pie crust |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
3. Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.
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