Homemade Fresh Pumpkin Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pastry crust |
2 eggs, large |
3/4 cup(s) milk |
1 1/4 cup(s) fresh pumpkin puree |
2 tablespoon(s) melted butter unsalted |
1/2 cup(s) sugar |
1 tablespoon(s) dark molasses |
1/2 teaspoon(s) cinnamon |
1/2 teaspoon(s) ginger |
1/8 teaspoon(s) cloves |
pinch(s) salt |
Directions:
1. Preheat over to 350 degrees. Heat milk in saucepan over medium heat until it just starts to bubble around the edges. Remove from heat.
2. Beat eggs lightly in large bowl until frothy. Add scalded milk, stirring constantly.
3. Stir in pumpkin, butter, sugar, molasses, cinnamon, ginger, cloves and salt. Whisk until thoroughly blended.
4. Pour filling into prepared crust, bake until center is firm, about 45 minutes. Cool completely on wire rack.
5. How to Make Pumpkin Puree from fresh Pumpkin
6. Split a medium pumpkin crosswise, remove and discard seeds and fibers. Place pumpkin, cut side down, on lightly greased baking sheet. Bake at 325 degrees until tender, about 1 hour. Scrape pulp away from skin. Place pulp in blender or food processor and process in batches until smooth. Push puree through a coarse sieve.
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