Editor’s Note: We’re switching it up a bit, because we just want a sweet excuse – like this one. This is a must-do for your family this week!
Homemade Pumpkin Pie
1-2 small to medium sized Sugar Baby (you need 1 16 oz cups of pumpkin puree) 1 cup per pie
2 large eggs
12 can evaporated milk
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground clove
Pinch of salt (optional)
1 – 9 inch deep dish pie shells
I adapted this recipe from Libby’s Pumpkin and substitued fresh pumpkin puree for canned. Making the puree yourself creates a wonderful flavor and will be enjoyed by all!
Preparation Time–45 minutes
Cooking Time–60 minutes
Clean outside of pumpkins and then cut in half and scrape out seeds and fiber. Break pumpkin down futher by cutting into managable pieces.
In a large pot fill half-way with water and boil. Add pumpkin pieces to water and cook until fork tender, about 20 minutes.
Remove and allow to cool. When pieces can be handled, remove outside skin with knife and mash or blend. Put in cheese cloth or strainer with weight on top and allow to let water to drain (this could take about an hour) It is important to get a lot of the water out of the puree.
Preheat oven to 425 F degrees
In a bowl beat eggs and then add evaporated milk. In separate bowl add sugar, spices and fresh pumpkin puree. Add milk mixture to pumpkin mixture and vigorously mix to incorporate.
Add mixture to pie shell and place on baking sheet. Cook for 15 minutes at 425 F and then reduce to 350 F degrees for 40-50 minutes or until tooth pick come inserted in middle of pie comes out clean.
Remove from oven and allow to cool for at least 2 hours on a rack.
Serve with whipped cream and enjoy!