Print: Creamy Pumpkin Pie

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.

Prep

15 min

Cook

50 min

Servings

Difficulty

Medium

Ingredients

4 cups fresh pumpkin , cooked and mashed
1 , 14 ounce
2 eggs
1 teaspoon ground cinnamon
0.5 teaspoons ground ginger
0.5 teaspoons ground nutmeg
0.5 teaspoons salt
1 , 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 per serving

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