Pumpkin Pie is a Fall favorite. Its popularity rises as soon as bright, orange pumpkins show up at the markets, and as the weather cools down. Pumpkin pie remains popular all through the holiday season. We wouldn’t think of Thanksgiving dinner without this pie. And, for many of us, it’s a “must-have” pie during the Christmas and the holiday season. Here’s a traditional homemade pumpkin pie recipe where you can use your home-grown pumpkins.
This recipe starts with your own homemade puree.
If you choose not to use your own pumpkins to make a puree, that’s okay. Just use canned pumpkin puree.
Yield: 1 pie, six slices
Thought for Today: Only in math problems can you buy 60 cantaloupe melons and no one asks,
“What the heck is wrong with you?”
2 Eggs, slightly beaten
16 oz. Homemade Pumpkin Puree, or a 16oz. can of puree
3/4 cups Sugar
1/2 tsp. Salt
1 tsp. Ground Cinnamon
1/4 tsp. Ground Cloves
1/2 tsp. Ground Ginger
13 oz. Evaporated Milk
9-inch Unbaked Pie Shell
Preheat the oven to 425 ° F degrees.
Mix filling ingredients together.
Pour into an unbaked pie shell.
Bake at 425 ° F for 15 minutes.
Reduce temperature to 350 ° F, and bake for an additional 45 minutes.
Allow the pie to cool before serving.
Top with a big pile of whipped cream.
TIP: If crust begins to get too brown, loosely cover crust only with foil.
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