 |
Pumpkin Pie from Scratch
 Print Version |
 Email To A Friend
1 sugar pumpkin
1 recipe pastry for a 9 inch single crust pie
2 eggs
1 cup packed light brown sugar
1 tbl. all-purpose flour
1/2 tsp. salt
2 1/2 tsp. pumpkin pie spice
1 (12 fluid ounce) can evaporated milk
Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees degrees for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm.
Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees.
In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition. (For a smoother filling; puree in a blender for just a few seconds.)
Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
Bake 10 minutes at 450 degrees , then reduce the oven temperature to 350 degrees. Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
Print |
Back to Pie Recipes |
Back to Main Recipe Page
|
