Pumpkin Pie, Using Milk and Fresh Pumpkin
photo by Izy Hossack
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 pastry for single-crust pie
- 2 eggs, slightly beaten
- 2 cups fresh pumpkin puree
- 1⁄4 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
- Prepare and roll pastry for single-crust pie.
- Line a 9" pie plate with pastry.
- Trim; crimp edge as desired.
- In a large bowl stir together eggs, pumpkin, and half-and-half.
- Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
- Pour pumpkin mixture into pastry-lined pie plate.
- To prevent over browning, cover edge of pie with foil.
- Bake in 375 F oven for 25 minutes.
- Remove foil.
- Bake for 40 minutes more or until a knife inserted near the center comes out clean.
- Cool on a wire rack.
- Cover and refrigerate within 2 hours.
- For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.
Questions & Replies
-
I have a recipe from my mother in law, and we all love it,she has passed, and the recipe has is hard to read, but here is what I can read ,the oly thing is amount of milk it takes,it has 4 cups of pumpkim,4 cups sugar 4 tBsp corn starch,4 Tbsp cinnmon,4 Tbsp butter 8 eggs ,can some help me with amount of milk,it does say you can use half evaporate Mike if want.
Reviews
-
This pumpkin pie is to die for. The best pumpkin pie I have ever made. I did not use fresh pumpkin...I substituted libby's canned. I used 2% milk... and made the pie exactly as instructed other than the above. I love the use of ginger in the pie- many pumpkin pies call for clove and this did not which I believe is the secret to an amazing pumpkin pie.
-
I can't believe I forgot to rate this recipe!!! I made this pie for my Christmas dinner, it was a hit!! I used milk, which worked well with less calories than cream. I used 1 tbsp of a pre mixed pumpkin pie spice, in place of the other spices. The flavor was perfect!! It took a little longer in my oven (about 1 hr 20 mins total). I love that I used all natural and organic ingredients, and everyone loved it. There were no complaints that it was too "healthy" tasting. I will be using this recipe from now on. Thanks :D
-
Awesome! It was hard to find a recipe for fresh puree and milk, but I'm so glad it did! I was kind of nervous about this recipe but it turned out great. I used fresh butternut squash puree (we grow our own squash and they're super sweet) from oven-baked squash, skim milk, upped the cinnamon to 1 tsp, and added a couple big dashes of cardamom. I also used brown sugar and reduced it to 1/2 cup as my family does not like overly sweet desserts, and because the squash was so sweet already. I did blind bake the crust with an egg wash as well, just to make sure it didn't get soggy, although I don't think it was completely necessary. It got great reviews from the family, and I'll definitely be saving this recipe.
-
I made this recipe with a can of pumpkin purée instead of fresh puréed pumpkin. I also didn’t have all spice so used about ~1/8 tsp. of cloves instead. Here is what my MIL in her late seventies texted me. “Camilla best pumkin pie I ever had delicious. I can honestly saw best pumkin pie I have tasted you can our official pumkin pie maker”. Part of the reason I liked this recipe is how SIMPLE it is. No separating egg yolks and whites, no homemade pie crust required, and all of the spices are measured the same 1/4 tsp except one. I didn’t even cover the crust edges and it still turned out perfect. Thanks for the great recipe.
-
This was fantastic! I substituted organic almond milk in place of the milk and didn't add the flour (only b/c I forgot -oops!) - and kind of added a little more on the spices I might have used a full teaspoon on the ginger, nutmeg and cinnamon but kept the allspice proportional to the recipe. I also forgot to add vanilla b/c we didn't have any - but it tastes great! :) It reminds me of Thank
-
see 14 more reviews
RECIPE SUBMITTED BY
My passion is cooking, I have been baking and cooking since I was young. With 2 working parents it was essential.
<br>
<br>I am trained as a Professional Cook, even have a cooking certificate, lol. The best education I ever got was going to cooking school.
<br>
<br>I spent 3 years cooking in a gas station restaurant and all was well working there, but my heart still wanted to cook for kids. October 2008 I finally got the job I wanted. I been cooking for the kids for just over a year now and I love every day of it. The kids are great, some frustration, but it is all good, they are so smiley everyday, how could you not like work when you have a bunch of smiling faces looking at you.
<br>
<br>Another good thing about my job is I get the summers off. I had a pretty good summer, I got to tend to my garden and get a bunch of stuff into the freezers, I was given a second freezer this summer. I have been planning on eating mainly out of the freezers so we can save some extra cash for Christmas.
<br>
<br>I have plans on finding some nutrition courses that I can do online, just for dabbling in, it would sure help with cooking for the kids.
<br>
<br>I live with my hubby and 3 kids (11,6,5), and one cat, who is part in-door, out-door.
<br>
<br>I really want to get back into losing weight this school year, it has been 1 1/2 years since I lost about 15 pounds, I have maintained that loss though. I would still like to lose another 10 pounds.