pumpkin pie (for fresh pumpkin only)
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!
prep time
1 Hr
cook time
50 Min
method
Bake
yield
makes 2-9" pies or 1-9" deep dish Note: If you make 1-9" deep dish, add 20 minutes to baking time
Ingredients
- 1 - https://www.justapinch.com/recipes/dessert/pie/perfect-pie-crust-4.html?p=3
- 2 cups sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1 teaspoon allspice
- 1/4 teaspoon ground cloves
- 3 cups fresh, strained pumpkin
- 2 cans evaporated milk (regular size)
- 4 large eggs
How To Make pumpkin pie (for fresh pumpkin only)
-
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.
-
Step 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.
-
Step 3Allow pie to cool and chill in the refrigerator. Serve topped with fresh whipped cream! Yummm!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pies
Category:
Fruit Desserts
Category:
Other Desserts
Tag:
#For Kids
Tag:
#Heirloom
Diet:
Vegetarian
Diet:
Vegan
Keyword:
#squash
Keyword:
#Thanksgiving
Keyword:
#Christmas
Keyword:
#holiday
Keyword:
#pumpkin
Keyword:
#hubbard
Ingredient:
Fruit
Method:
Bake
Culture:
American
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