REAL Pumpkin Pie

A simple and delicious way to utilize those pumpkins leftover from Halloween!

Pumpkin Pie

recipe courtesy:

3 cups cooked pumpkin, mashed

1 cup sugarpumpkin pie

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!


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