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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Nothing tastes better than a pumpkin pie made from scratch with fresh pumpkin. Ingredients:
3/4 cup granulated sugar (or more or less to taste) |
1 tsp cinnamon |
1 tsp ground ginger |
1/2 tsp salt |
1 1/2 cups fresh pumpkin |
2 large eggs, beaten |
1 1/2 cups hot milk |
your favorite pie crust |
Directions:
1. To prepare fresh pumpkin:
2. Wash pumpkin.
3. Cut pumpkin into small pieces.
4. Remove all seeds, pulp and skin.
5. Place in large saucepan and cook with enough water to cover pumpkin.
6. Cook until pumpkin is very soft.
7. Check occasionally to see that there is enough water (you can always add more).
8. Stir frequently.
9. Cover to help it cook faster.
10. Pour into colander and drain excess water.
11. Let stand 1 1/2 hours.
12. When completely drained, mash well and place into containers.
13. You can pack 1 1/2 cups for pie recipe in containers and freeze.
14. The pumpkin will keep frozen very nicely for about 9 months with no change in taste .
15. *TO MAKE PIE:
16. Preheat oven to 425F.
17. In large bowl, blend sugar, spices and salt.
18. Combine with fresh pumpkin.
19. Add beaten eggs and mix well.
20. Add hot milk and genlty mix.
21. Pour into your favorite pie crust.
22. Bake at 425F for 15 minutes.
23. Reduce heat to 350F and bake filling about 25 minutes.
24. Filling is set when knife placed in center of pie comes out clean. Makes a very large pumpkin pie.
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