Pumpkin Pie

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1 unbaked 9" pie shell
2 eggs
16 oz (about) cooked pumpkin, canned or fresh* [see below]
3/4 C. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 teaspoon ground cloves
1 can evaporated milk


Prepare pie shell.

Beat eggs lightly in a large bowl. Stir in remaining ingredients in the order given. Pour into unbaked pie shell. If you're using a metal or foil pie pan, bake on a preheated baking sheet.

Bake in 450º oven for 15 minutes, then reduce temp to 350 and bake for 40 to 50 more minutes or until knife inserted in the center comes out clean.


Source: Eileen



*A 5-pound pumpkin will yield about 4 1/2 cups of mashed, cooked pumpkin. One can of pumpkin, 15 to 16 ounces, yields about 2 cups of mashed pumpkin.

Cooking Fresh Pumpkin
To Steam: Halve the pumpkin; remove seeds, pulp, and stringy portion. Cut into small pieces and peel. Place in a steamer or metal colander that fits in a covered pot. Put over boiling water, cover, and steam for about 50 minutes, or until tender. Mash, purée in a blender or food processor, or put through a food mill.

To Boil: Halve the pumpkin; remove seeds, pulp, and stringy portion. Cut into small pieces and peel. Cover with lightly salted water; boil for about 25 minutes, or until tender. Mash, purée in a blender or food processor, or put through a food mill. Use in any recipe calling for pumpkin purée.