Sugar pie Pumpkin pie
By
Joan Penney
@thyme4dinner
1
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.
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
How to Make Sugar pie Pumpkin pie
- 1Preheat 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.
- 2Preheat 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.
- 3Bake 15 min. Reduce temp to 350, bake an additional 35-40 min or until knife inserted 1 inch from crust comes out clean. Cool.
