Pumpkin Pie, Using Milk and Fresh Pumpkin |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This is my alteration of a Better Home and Gardens recipe. I use this recipe because it calls for milk instead of evaporated milk, and I made a few small changes like using fresh puree instead of canned, more vanilla and added ginger. Because of the fresh puree it takes longer to bake. Ingredients:
1 pastry for single-crust pie |
2 eggs, slightly beaten |
2 cups fresh pumpkin puree |
1/4 cup half-and-half or 1/4 cup light cream or 1/4 cup milk |
3/4 cup granulated sugar |
1 tablespoon all-purpose flour |
1 teaspoon vanilla |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground allspice |
1/4 teaspoon ground ginger |
Directions:
1. Prepare and roll pastry for single-crust pie.
2. Line a 9 pie plate with pastry.
3. Trim; crimp edge as desired.
4. In a large bowl stir together eggs, pumpkin, and half-and-half.
5. Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
6. Pour pumpkin mixture into pastry-lined pie plate.
7. To prevent over browning, cover edge of pie with foil.
8. Bake in 375 F oven for 25 minutes.
9. Remove foil.
10. Bake for 40 minutes more or until a knife inserted near the center comes out clean.
11. Cool on a wire rack.
12. Cover and refrigerate within 2 hours.
13. For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.
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