REAL Pumpkin Pie
A simple and delicious way to utilize those pumpkins leftover from Halloween!
recipe courtesy: http://www.pickyourown.org/pumpkinpie.php
3 cups cooked pumpkin, mashed
1 cup sugar
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground allspice
1/2 tsp ground ginger
Note: you may use pumpkin pie spice instead of cinnamon, cloves, allspice & ginger
1/2 tsp salt (optional – I didn’t use)
4 large eggs
1 1/2 cans (12 oz.) evaporated milk
Pie pastry – use store-bought or make your own!
Mix ingredients well using a hand blender or mixer. Pour mix into pie shells, about 1/2 inch from top. If soupy, don’t worry – it will firm up during the baking process. Bake pie at 425 F for the first 15 minutes, then turn temperature down to 350 F and bake another 45 – 60 minutes, until a knife inserted comes out clean. For my convection oven, it’s closer to 35 – 40 minutes.
Enjoy warm or chilled, whipped cream or ice cream. Let your tastebuds be the boss!
FYI – The off coloring is condensation from my refrigerator and yes, it took me 3 knife stabs to be sure it was ready – but as this is my first pie — I had to be certain!