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!

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Preheat 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.
2Bake 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.
3Allow 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