Ingredients
-
1
-
2
-
2
-
1/4
-
3/4
-
1
-
1
-
1/4
-
1/4
-
1/4
-
-
-
-
-
Directions
Pumpkin Pie, Using Milk and Fresh Pumpkin,This is my alteration of a Better Home and Gardens recipe. use this recipe because it calls for milk instead of evaporated milk, and I made a few small changes like using fresh puree instead of canned, more vanilla and added ginger. Because of the fresh puree it takes longer to bake.,I made this recipe with a can of pumpkin pure instead of fresh pured pumpkin. I also didnt have all spice so used about ~1/8 tsp. of cloves instead. Here is what my MIL in her late seventies texted me. Camilla best pumkin pie I ever had delicious. I can honestly saw best pumkin pie I have tasted you can our official pumkin pie maker. Part of the reason I liked this recipe is how SIMPLE it is. No separating egg yolks and whites, no homemade pie crust required, and all of the spices are measured the same 1/4 tsp except one. I didnt even cover the crust edges and it still turned out perfect. Thanks for the great recipe.,I have a recipe from my mother in law, and we all love it,she has passed, and the recipe has is hard to read, but here is what I can read ,the oly thing is amount of milk it takes,it has 4 cups of pumpkim,4 cups sugar 4 tBsp corn starch,4 Tbsp cinnmon,4 Tbsp butter 8 eggs ,can some help me with amount of milk,it does say you can use half evaporate Mike if want.
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Steps
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1
Done
|
Prepare and Roll Pastry For Single-Crust Pie. |
|
2
Done
|
Line a 9" Pie Plate With Pastry. |
|
3
Done
|
Trim; Crimp Edge as Desired. |
|
4
Done
|
in a Large Bowl Stir Together Eggs, Pumpkin, and Half-and-Half. |
|
5
Done
|
Stir in Sugar, Flour, Vanilla, Salt Cinnamon, Nutmeg, and Allspice. |
|
6
Done
|
Pour Pumpkin Mixture Into Pastry-Lined Pie Plate. |
|
7
Done
|
to Prevent Over Browning, Cover Edge of Pie With Foil. |
|
8
Done
|
Bake in 375 F Oven For 25 Minutes. |
|
9
Done
|
Remove Foil. |
|
10
Done
|
Bake For 40 Minutes More or Until a Knife Inserted Near the Center Comes Out Clean. |
