Pumpkin Pie, Using Milk and Fresh Pumpkin

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.

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 1 pastry for single-crust pie
• 2 eggs , slightly beaten
• 2 cups fresh pumpkin puree
• ¼ cup half-and-half or ¼ cup light cream or ¼ cup milk
• ¾ cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1⁄8; teaspoon ground allspice
• ¼ teaspoon ground ginger

Directions:

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

Reviews

[Chef #606939]

Very good, very easy recipe! Thank you for sharing!

[Bobbin]

This was quite good. I chose to add apple slices as the author wrote at the end of the recipe. I peeled and thinly sliced an apple and put it on the bottom of the crust; the apples rose up during cooking, making a pretty pie (see picture). It was tasty, too. The only thing I did differently was to omit the ginger because I didn't see where to add it in the recipe. Once I realized I had forgotten to use it, I had already poured the pie into the pie plate. This pie was delicious.

[Chefaiath]

I didn't use ginger but this recipie served me very well on my first attempt at ever making a fresh pumpkin pie. It turned out wonderfully!