A fresh pumpkin pie recipe, using the leftovers from your carved pumpkins.
INGREDIENTS:
- 2 cups mashed, cooked pumpkin
- 1 (12 fluid ounce) can evaporated milk
- 2 eggs, beaten
- ½ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
(I also add a few sprinkles of “All Spice” to give the flavor a little depth)
DIRECTIONS:
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare your own pie crust or you can use a pre-made pie crust to cut down on some of the preparation time.
- In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
HOW TO PREPARE THE MASHED PUMPKIN:
Scoop out the seeds and inside portions of the pumpkin or you can cut a pumpkin into chunks. In a saucepan at medium heat and 1 inch of boiling water, heat the pumpkin to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until tender, stirring a couple of times (be sure to add more water, if you see the pumpkin burning at bottom of pot). Drain, cool and remove the peel (if any), return pumpkin to the saucepan and mash with a potato masher or even the back of a spoon.
If you decide to use the canned pumpkin pie mix, then simply skip the section about preparing and cooking the mashed pumpkin, either way, who doesn’t love a yummy, fresh pumpkin pie! Homemade pumpkin is so much better than canned, even if it takes a little extra work, but if you want to use the canned pumpkin pie mix, that’s ok too! I won’t tell! Enjoy!
