Pumpkin Pie (for fresh pumpkin only)

Linda Kauppinen

By
@cyrene

My Great Aunt Kay used to make the BEST pumpkin pies! Well we FINALLY found out what her secret was.. it was using fresh pumpkin!!
I finally have the recipe and I am sharing it with all of you too!


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Comments:

Serves:

makes 2-9" pies or 1-9" deep dish Note: If you make 1-9" deep dish, add 20 minutes to baking time

Prep:

1 Hr

Cook:

50 Min

Method:

Bake

Ingredients

2 c
sugar
1 tsp
salt
2 tsp
cinnamon
1 tsp
nutmeg
1 tsp
ginger
1 tsp
allspice
1/4 tsp
ground cloves
3 c
fresh, strained pumpkin
2 can(s)
evaporated milk (regular size)
4 large
eggs

Directions Step-By-Step

1
Preheat oven to 425 degrees.
Mix all ingredients together EXCEPT milk and eggs.
Add milk and eggs.
Mix until smooth.
Pour into 2 unbaked 9 inch piecrusts or 1 unbaked 9 inch deep dish pie crust.
2
Bake at 425 degrees for 15 minutes.
Lower the oven temperature to 350 degrees and bake for an additional 35 minutes or more until set.
NOTE: If you make the 9 inch deep dish add 20 minutes to the final bake time.
Insert butter knife in center of pie.
If the knife comes out clean, remove pie from the oven.
3
Allow pie to cool and chill in the refrigerator.
Serve topped with fresh whipped cream! Yummm!

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian, Vegan
Other Tags: For Kids, Heirloom