Photo courtesy of Natalie Andelin
Mom’s Pumpkin Pie
Servings: 1 pie
Ingredients
- 2 eggs
- 1½ cups pumpkin purée recipe below
- ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon ground cloves
- 1⅔ cups evaporated milk
- 9- inch deep-dish pie crust
Instructions
- Preheat oven to 425 degrees F.
- Mix together eggs, pumpkin purée, and sugar. Stir in salt, cinnamon, ginger, and cloves. Add evaporated milk and blend thoroughly. Pour mixture into unbaked pie crust.
- Bake at 425 degrees F on lower rack for 15 minutes. Turn oven down to 350 degrees F, and bake an additional 45 minutes. Remove from oven, let pie cool completely, slice, and serve with a side of whipped cream.
Pumpkin Purée
Ingredients
- 1 medium-size pumpkin such as sugar variety
Instructions
- Cut pumpkin in half and scoop out seeds. Cut into quarters. Lay pieces on cookie sheet, pulp-side up, and bake at 375 degrees F for 45 to 50 minutes, or until very soft when poked with fork.
- Once baked, let pumpkin pieces cool and scoop flesh off skin. It should come off easily. Transfer flesh to food processor or mash with potato masher. If needed, add a small amount of water to achieve smooth consistency. It will yield about 3 or 4 cups of purée. Use immediately or transfer to a plastic bag/container to use later. Purée can be frozen for up to 1 year.
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