Sugar pie Pumpkin pie

Name: Sugar pie Pumpkin pie
Prep time: 55 min
Cook time: 55 min
Total time: 1 h 50 min
Yield: 6-8
Cuisine: Southern
Ingredients: 1 medium sugar pie pumpkin; 1 1/2 tsp ground cinnamon; 1/8 tsp ground ginger; 1/2 tsp ground nutmeg; 1/8 tsp ground mace; 1/8 tsp ground cloves; 1/2 tsp pumpkin pie spice; 1 tsp vanilla extract; 1 tsp orange zest; 1/2 tsp salt; 2 large eggs; 14 oz sweetened condensed milk; 1/4 c brown sugar, firmly packed; 1 deep dish pie shell

By Joan Penney
@thyme4dinner

Once you have made a pie with fresh pumpkin, you will never go back! I also mix this up the day before I want to bake it to allow the flavors to fully develop. Just store in fridge and pour in crust when you are to bake.

Rating:

★★★★★ 2 votes5

Comments:

7 Comments

Serves:

6-8

Prep:

55 Min

Cook:

55 Min

Method:

Bake

Ingredients

1 medium

sugar pie pumpkin
1 1/2 tsp

ground cinnamon
1/8 tsp

ground ginger
1/2 tsp

ground nutmeg
1/8 tsp

ground mace
1/8 tsp

ground cloves
1/2 tsp

pumpkin pie spice
1 tsp

vanilla extract
1 tsp

orange zest
1/2 tsp

salt
2 large

eggs
14 oz

sweetened condensed milk
1/4 c

brown sugar, firmly packed
1

deep dish pie shell
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How to Make Sugar pie Pumpkin pie

Step-by-Step

Preheat oven to 425. Line a baking sheet with foil. Slice pumpkin in half. Remove seeds. Place cut side down on foil lined baking sheet. Bake at 425 for 30-45 min or until soft to touch. Turn off oven allow the pumpkin to sit in closed oven another 10-15 min. Move to counter and allow to cool for easier handling. Measure 2 cups pumpkin and set aside.
Preheat oven to 425. In large bowl, combine spices, sugar, salt, zest and vanilla. Whisk eggs in to spice mixture. Add 2 c pumpkin and mix well. Add sweetened condensed milk and mix well. Pour into crust.
Bake 15 min. Reduce temp to 350, bake an additional 35-40 min or until knife inserted 1 inch from crust comes out clean. Cool.

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