AUTUMN PUMPKIN PIE

JANE LOUISE

By
@lovinspoonful

I have oodles of pumpkins in my garden this year. So, I got out my favorite pumpkin pie recipe to get ready for them. This pie is very creamy. For you city slickers...not all pumpkins are for pie making. Some pumpkins are just for making jack'o lanterns and such...decoration. Then there are pumpkins for eating. If you want to use fresh pumpkin make sure you have the eating kind.
Also, diabetics can use this recipe with the SUGAR FREE and FAT FREE SWEETENED CONDENSED MILK recipe someone else submitted on this site. Either way, this pie couldn't be easier. Oh, and did I tell you it's another Amish recipe. Happy Fall!


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Comments:

Serves:

8

Prep:

10 Min

Cook:

55 Min

Ingredients

2 cups mashed pumpkin (canned is fine just make sure it's not canned pumpkin pie filling. that already has the spices in it)
1 1/3 cup sweetened condensed milk
1 egg
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/2 cup hot water with 1/2 teaspoon vanilla stirred in it ( put the vanilla in the measuring cup first and then fill it the rest of the way with the hot water)

Directions Step-By-Step

1
In bowl, beat all ingredients together with mixer. Pour in a 9 inch unbaked pie shell. Bake 375 degrees for 50-55 minutes. Use toothpick to check for doneness.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy