Posted by: spaghettipie | November 21, 2007

Fresh Pumpkin Pie – Recipe

As promised, here’s one of my favorite pumpkin pie recipes. It makes enough for two 9-inch pies, so split the ingredients in half if you just want one.

4 eggs
4 C fresh pumpkin, cooked and pureed*
3/4 C white sugar
3/4 C brown sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp nutmeg
1/2 tsp ground cloves or allspice
1 1/2 C heavy cream
1 1/2 C milk (I used 1%)
Pre-baked pie crust

Preheat oven to 375 degrees F. In a large bowl, thoroughly whisk eggs. Add pumpkin and whisk well. Add sugar and spices, and whisk well again. Then add cream and milk, and whisk a final time. Complete the final step of pre-baking your crust (the actual baking part.) Pour pumpkin mixture into hot pie shell. To keep crust from burning, take a 2-inch strip of foil and lightly cover the edge of the pie crust (or you can buy covers like that.) Bake for about 45 minutes, until pie is set but the very center still quivers slightly (like jello). Allow the pie to cool completely (I even like it best cold).

*To cook the pumpkin, place the whole pumpkin in a shallow dish. Place in a 400 degree F oven and cook for about 20 minutes. Remove from oven (but don’t turn it off!) and allow to cool enough to handle. The pumpkin should be easier to slice open. Split it open, scrape out the seeds, and cut into large chunks. Place back into dish and bake at 350 degrees F, until tender, around 15-20 minutes longer.


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