Pumpkin Pie

Most of us reach for the canned pumpkin when making pumpkin pie, but why not try using the main ingredient – a real pumpkin? When using a real pumpkin, your pie will have a fresher, robust pumpkin flavor with a little bit of texture. Use Maggie’s Pie Crust recipe for a fantastic pumpkin pie! Please see the recipe for ingredients and technique. Makes 1 pie.

Ingredients

Maggie’s Pie Crust, your favorite crust recipe or a premade pie crust
2 cups of cooked and masked pumpkin from a small pie pumpkin
Half of 1 – 14 oz. can of Eagle brand Sweetened Condensed Milk
3/4 cup cream
3/4 cups of granulated sugar
2 eggs beaten
1 teaspoon ground cinnamon
1 teaspoon of ground nutmeg
1/2 teaspoon of ground cloves
1/2 teaspoon of ground ginger
Whipped cream if using

Technique

Bake pumpkin, by cutting pumpkin in half and removing all seeds and stringing pulp. Place flesh side down in a cake pan and add water so it only comes up a quarter of the way to the pumpkin. Cover with foil and bake in a preheated oven at 375 degrees for an hour or until flesh is soft when pierced. Be careful when removing foil, because hot steam will be released. When cool enough to handle, remove flesh and puree until smooth in a blender. Remove from blender and set aside.

Make pie crust per recipe directions, roll out on a floured surface and mold pie curst into 9 inch pie pan or use a premade crust and mold into the pan. In a large bowl mix together remaining ingredients until well blended. Pour mixture into pie crust and bake in a preheated oven at 375 degrees for about an hour and 15 minutes or when a knife inserted in the middle comes out clean. Let cool and serve as is or with whipped cream and a sprinkle of cinnamon as shown.

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