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Pumpkin Pie (from a real pumpkin) Recipe

   
 

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     Pumpkin Pie (from a real pumpkin)

Category   Desserts - Breads
Sub Category   None

Ingredients
• 1 Pie Crust – use your favorite recipe or Pillsbury Refrigerated Pie Crust
1 Cup Sugar
1 ½ teaspoon Ground Cinnamon
1 teaspoon Ground Cloves
1 teaspoon Ground Allspice
½ teaspoon Ground Ginger
½ teaspoon Salt
4 Large Eggs
½ Cans of Evaporated Milk (12 oz cans)
 
• 3 Cups of Steamed & Pureed Pie Pumpkin (See Pureed Pie Pumpkin for Pumpkin Pie recipe)

Instructions
Preheat oven to 425 degrees. In a large mixing bowl, mix sugar, cinnamon, cloves, allspice, ginger & salt. In a separate bowl, lightly whisk together eggs, milk. Add wet mixture into dry mixture along with pureed pumpkin and mix well using a hand blender or mixer.
Pour into pie crust. I make a deep pie so I fill almost to the top leaving about Ό” from the top. Bake for 15 minutes then turn temperature down to 350 F and bake another 45-60 minutes until a clean knife inserted into center of pie comes out clean. NOTE- If your crust begins to brown too much, just cover edges with foil. I always make sure that I have the foil ready to go so you’re not letting too much heat out of the oven while messing with the foil covering the edges of the pie. Also, depending on the size of your pie, you may have some pie filling left. In the past, I have used it for small pie tarts.


Originally Submitted
10/21/2011





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