This is my grandmother's pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so, depending on the size of the pumpkin, and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie.
Ingredients
- pumpkin, cooked and: 4 cups (mashed, fresh)
- sweetened condensed milk: 1 can (14 ounce can)
- eggs: 2 piece
- ground cinnamon: 1 tsp
- ground ginger: 0.5 tsp
- ground nutmeg: 0.5 tsp
- salt: 0.5 tsp
- deep dish pie crust: 1 piece (9 inch)
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C.)
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In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
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Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.
