My Fresh Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 517.5
- Total Fat: 12.4 g
- Cholesterol: 154.0 mg
- Sodium: 877.0 mg
- Total Carbs: 88.7 g
- Dietary Fiber: 2.1 g
- Protein: 14.9 g
View full nutritional breakdown of My Fresh Pumpkin Pie calories by ingredient
Introduction
If you've never had freshly cooked pumkin made into a pie, you haven't lived. I've been cooking for over 50 years and was sold when I tried this recipe. Hope you like it as well as I do. If you've never had freshly cooked pumkin made into a pie, you haven't lived. I've been cooking for over 50 years and was sold when I tried this recipe. Hope you like it as well as I do.Number of Servings: 6
Ingredients
-
2 c. Sugar
1 tsp. Salt
3 tsp. Cinnamin
1 tsp. Ginger, ground
1 tsp. Cloves, ground
3 c. Freshly prepared pumpkin puree
2 c. Evaporated Milk
1 c. Nonfat milk
4 Eggs slightly beaten
Tips
Purchase a pie pumpkin. Cut off top. Scoop out strings and seeds. Place on cookie sheet upside down and bake @ 375 F for 30-40 minutes. Remove from oven and allow to cool for just a few minutes. Peel and puree the meat of the pumpkin.
I cover the edge of the pie crust with aluminum foil to prevent burning.
Directions
Combine sugar, salt, cinnamin, ginger, cloves in large mixing bowl. Add both milks blending until sugar has disolved. Stir in the pumpkin puree. Add slightly beaten eggs. Mix on low until eggs are incorporated in the filling. Pour mixture into a 9" unbaked pie shell. Bake 10 minutes @ 475 F then lower the oven temperature to 375 F. Bake 45 minutes more or until filling is firm. Makes 2- 9" pies.