Prep 10 mins
Cook 1 hr
Fresh from the garden pumpkin pie. What else can I say.....YUM (Cooking and prep time does not include cooking of fresh pumpkin)
- 2 cups pumpkin puree (one small-medium pumpkin will make about 1 quart of puree)
- 3⁄4 cup white sugar
- 1 cup evaporated milk
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon nutmeg
- 1⁄8 teaspoon allspice or 1⁄8 teaspoon clove
- 4 eggs
- 1 9" unbaked pie shell
- To prepare pumkin:.
- Cut the pumpkin in half, discarding the stringy insides.
- Then peel and cut the pumpkin into chunks.
- Place in a saucepan and cover with water.
- Bring to a boil and cook until the pumpkin chunks are tender.
- Remove from water.
- Let the chunks cool, and then puree the flesh in a food processor or mash.
- For the pie: Preheat oven to 425 degrees F.
- blend all ingredients well in large bowl, pour into prepared unbaked pie shell, bake at 425F for 15 minutes, then reduce temperature to 350F and bake 45 minutes longer or until set, let cool at least 30 minutes.
- Chill before serving.
I am rating this on smell alone because its still hot. It was so easy to put together, 10 minutes max and it was oven ready. I made tarts instead of a pie so I had to adjust the time but they came out looking good and with the remainder of pumpkin pie filling I put it in a baking dish and baked it. The kids will eat it for dessert today with some ice cream. Thanks for an easy, smelling good recipe.
My first crack at a pumpkin pie from scratch and it was incredible!! Thanks for posting! :)
I was so excited to bake a pie with pumpkin from my garden. This recipe was so simple and came out beautifully!!