1/4 Photos of Pumpkin Pie, Using Milk and Fresh Pumpkin
1 hr 25 mins
This is my alteration of a Better Home and Gardens recipe. I use this recipe because it calls for milk instead of evaporated milk, and I made a few small changes like using fresh puree instead of canned, more vanilla and added ginger. Because of the fresh puree it takes longer to bake.
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Units: US | Metric
- 1 pastry for single-crust pie
- 2 eggs, slightly beaten
- 2 cups fresh pumpkin puree
- 1/4 cup half-and-half or 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
- 1Prepare and roll pastry for single-crust pie.
- 2Line a 9" pie plate with pastry.
- 3Trim; crimp edge as desired.
- 4In a large bowl stir together eggs, pumpkin, and half-and-half.
- 5Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
- 6Pour pumpkin mixture into pastry-lined pie plate.
- 7To prevent over browning, cover edge of pie with foil.
- 8Bake in 375 F oven for 25 minutes.
- 9Remove foil.
- 10Bake for 40 minutes more or until a knife inserted near the center comes out clean.
- 11Cool on a wire rack.
- 12Cover and refrigerate within 2 hours.
- 13For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.
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Nutritional Facts for Pumpkin Pie, Using Milk and Fresh Pumpkin
Serving Size: 1 (92 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 232.1
- Calories from Fat 89
- Total Fat 9.9 g
- Saturated Fat 2.9 g
- Cholesterol 49.3 mg
- Sodium 216.0 mg
- Total Carbohydrate 32.6 g
- Dietary Fiber 0.6 g
- Sugars 19.3 g
- Protein 3.6 g