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    You are in: Home / Recipes / Pumpkin Pie, Using Milk and Fresh Pumpkin Recipe
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    Pumpkin Pie, Using Milk and Fresh Pumpkin

    Pumpkin Pie, Using Milk and Fresh Pumpkin. Photo by SandwichQueen

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    25 mins

    1 hrs

    tasb's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare and roll pastry for single-crust pie.
    2. 2
      Line a 9" pie plate with pastry.
    3. 3
      Trim; crimp edge as desired.
    4. 4
      In a large bowl stir together eggs, pumpkin, and half-and-half.
    5. 5
      Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
    6. 6
      Pour pumpkin mixture into pastry-lined pie plate.
    7. 7
      To prevent over browning, cover edge of pie with foil.
    8. 8
      Bake in 375 F oven for 25 minutes.
    9. 9
      Remove foil.
    10. 10
      Bake for 40 minutes more or until a knife inserted near the center comes out clean.
    11. 11
      Cool on a wire rack.
    12. 12
      Cover and refrigerate within 2 hours.
    13. 13
      For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.

    Ratings & Reviews:

    • on November 26, 2008

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2008

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2012

      55

      This yielded a smooth, delicious, pumpkin-tasting pie, just what I was looking for! I hate to see the pumpkin masked behind spices and sugar so this really fit the bill and I'm pretty sure it's healthier this way, too! Served it with whipped cream. I'll be coming back to this recipe for sure!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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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
    38%
    Total Fat 9.9 g
    15%
    Saturated Fat 2.9 g
    14%
    Cholesterol 49.3 mg
    16%
    Sodium 216.0 mg
    9%
    Total Carbohydrate 32.6 g
    10%
    Dietary Fiber 0.6 g
    2%
    Sugars 19.3 g
    77%
    Protein 3.6 g
    7%

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