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Pumpkin Pie, Using Milk And Fresh Pumpkin

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Ingredients

Adjust Servings:
1 pastry for single-crust pie
2 eggs, slightly beaten
2 cups fresh pumpkin puree
1/4 1/4 cup light cream or 1/4 cup milk
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon ground ginger

Nutritional information

232.1
Calories
89 g
Calories From Fat
9.9 g
Total Fat
2.9 g
Saturated Fat
49.3 mg
Cholesterol
216.1 mg
Sodium
32.7 g
Carbs
0.6 g
Dietary Fiber
19.3 g
Sugars
3.6 g
Protein
92g
Serving Size

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Pumpkin Pie, Using Milk And Fresh Pumpkin

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    Cuisine:

    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.

    • 105 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    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

    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.

    11
    Done

    Cool on a Wire Rack.

    12
    Done

    Cover and Refrigerate Within 2 Hours.

    13
    Done

    For Thanksgiving 2006 I Added 3 Small Gala Apples, Sliced to the Pie.

    Avatar Of Carter Snyder

    Carter Snyder

    Pitmaster specializing in smoked and barbecued meats with a signature sauce.

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