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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I was not a pumpkin fan. I like something between custard and regular. NOW i love pumpkin. I created this recipe long ago. It is really good. Enjoy Ingredients:
10 pie shell, partially baked |
16 ounces (2 cups) fresh, frozen and if you must can. ( i use a red hubbard pumpkin) |
3 tablespoons, margarine or butter |
12 ounce can evaporated milk(as much as i like heavy cream i tried it and it doesnt work for the texture i want, evaporated is best here) |
1 cup sugar |
1 tablespoons of vanilla extract or paste |
2 tablespoons flour |
3 large eggs |
pinch salt |
Directions:
1. In large skillet:
2. Place butter in skillet and melt
3. Add pumpkin (even if it is can) saute until water evaporates. This gives it a richer taste.
4. Add evaporated milk, scald together and cook 10 minutes.
5. Cool at this point if you want.
6. Then pour into blender
7. Puree, (take the top piece off so steam escapes if not cool)
8. Add to blender and puree the following:
9. 1 cup sugar
10. 1 tablespoon vanilla
11. 2 tablespoons flour
12. 3 large eggs
13. pinch of salt
14. Pour into chilled shell
15. bake 425 for 10-15 minutes
16. turn down to 350 for additional 30 minutes
17. IF YOU USE A GLASS PIE PLATE LOWER YOUR OVEN TEMP 25 DEGREES.
18. *** PIE SECRET TO CRISPY CRUST: COLD SHELL-COLD FILLING,
19. WARM SHELL-WARM FILLING
20. ** AT THE TIME OF CREATING THIS RECIPE, MANY MANY YEARS AGO. I DID NOT LIKE ALL THE SPICES IN THE PIE. I SINCE THEN HAVE EVOLVED, LOL. SO FEEL FREE TO ADD YOUR SPICES. I AM ADDICTED TO FRESH NUTMEG...NOTHING SMELLS SO GREAT AS FRESHLY GRATED NUTMEG.
21. **I USUALLY COOK AND CUBE MY PUMPKIN, CAN WORKS FINE BUT THE FRESH PUMPKIN IS SO GOOD.
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