This is my grandmother's pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so, depending on the size of the pumpkin, and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie.
Ingredients
- 4 cups fresh pumpkin , cooked and mashed
- 1 can sweetened condensed milk , 14 ounce
- 2 eggs
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground ginger
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 deep dish pie crust , 9 inch
Instructions
-
1
Preheat oven to 425 degrees F (220 degrees C.)
-
2
In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
-
3
Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.
Nutrition Facts
Per serving
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