Sunday, November 14, 2010

Pumpkin Pie (from Scratch!)

I thought this tasted better than using pumpkin from a can. It was easier than I thought too :)

"Real" Pumpkin Pie

Cut pumpkin (must be a sugar pumpkin) in half without stem. Scoop out seeds and strings. Place cut down on foil lined baking sheets. Cover with foil. Bake 350 until tender, about 1 1/2 hours. Cool. Scoop out flesh and mash with potato mash or food processor until smooth. Drain if too watery.

1 1/3 cup smooth pumpkin
1 1/3 cup sweet condensed milk (or 1 can)
1 egg
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1 cup hot water

Beat together until just smooth. pour into 9" pie shell. Bake @ 375 for 55 to 65 minutes. (center will still move slightly) Cool for 2 hours and enjoy (mashed pumpkin will hold 5 day in refrigerator)

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