pumpkin pie

a variation of the Libby’s recipe

what you need:

  • 16 oz fresh pumpkin
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 2 eggs
  • 10 oz can evaporated milk
  • unbaked pie crust (bottom only)

what you do:

  1. cut pumpkin in half and bake in a baking dish, face down, with 1.5 inches of water for 1.5 hours on 350F
  2. once the pumpkin is cool enough to handle, scoop out seeds and strings
  3. use a vegetable peeler to peel the skin off of the pumpkin
  4. cut into 1″ cubes and mash and whip until smooth
  5. you’ll need about 1/4 of the pumpkin to make 16 oz, depending on the size of the pumpkin
  6. set the oven to 450F
  7. press the pie crust into a 9″ pie dish
  8. in a separate bowl, mix all pie filler ingredients EXCEPT the milk
  9. add milk slowly, a couple oz at a time
  10. your mixture will start to look a little watery, so stop adding at about 10 oz
  11. if you’re concerned that you added too much milk, add a little dry milk and flour to balance it
  12. remember, the eggs will make it set up to be more firm that it appears right now
  13. mix well and pour into pie crust
  14. bake for 15 min on 450F
  15. bake for 60 min on 350F
  16. let it cool before serving

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