Pumpkin pie fixes everything ~Unknown
The best pumpkin pies come from a REAL pumpkin vs from canned pumpkin. I shared how to prepare your pumpkin in yesterdays posting, which you’ll find here. But if you choose to make it from a can, my recipe below can easily be adapted for this.
- 3 eggs for fresh pumpkin (use only 2 eggs if using canned pumpkin)
- 1½ cups fresh or 1 15 oz. canned pure pumpkin (DO NOT use pie filling)
- ¼ cup packed brown sugar
- ½ cup white granulated sugar
- 1½ cups canned evaporated milk
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon clove
- Preheat oven to 425 degrees.
- If you're using fresh pumpkin that you froze, take the bag out of the freezer the day before so it can thaw in your refrigerator.
- If you're using fresh or frozen pumpkin, use a blender to mix everything so the pulp will dissolve.
- Add your 3 eggs to the blender and then measure out 1½ cups fresh pumpkin and add this to the blender.
- Mix until everything is smooth.
- Add all the remaining ingredients into the blender and mix until everything is well blended.
- If you're using canned pumpkin, you can use a regular mixer versus a blender.
- Pour the entire contents of the blender into your unbaked pie shell.
- Line the edges of the crust with either foil or use a pie crust shield.
- Bake at 425 degrees for 15 minutes.
- Reduce the heat to 350 degrees.
- Bake for an additional 40-45 minutes.
- Let it cool on a rack and then refrigerate.
If you’re using previously frozen pumpkin, take it out of the freezer the day before and let it thaw in the refrigerator.
I always use a blender when making pumpkin pies from scratch. This way all the pulp will dissolve. If you’re using canned pumpkin, just use a mixer. Start my adding your three eggs to the blender (or two for your canned pumpkin), then add in 1 1/2 cups of the pumpkin. Mix well.
If you’re using a blender, add all the remaining ingredients and blend well until everything is mixed together. If you’re using a mixer, add the sugars and beat with the mixer. Then add and mix the evaporated milk into the pumpkin mixture. Finally, add the remaining ingredients and mix well.
Pour the pumpkin mixture into an unbaked pie shell. Rim the crust with either foil or a pie crust shield.
Bake at 425 degrees for 15 minutes. Then reduce the oven temperature to 350 degrees and bake for an additional 40-45 minutes.
I’m going to share my No-Fail, Perfect Pie Crust on Friday!
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