Fresh Pumpkin Pie
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat oven to 375 degrees
Cut pumpkin in half and scoop out seeds and stringy portions. Bake for about 1 hour.
Once pumpkin has cooled, scoop flesh into a bowl and mash.
Prepare your favorite pie crust.
In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk,
eggs, brown sugar, cinnamon, ginger, nutmeg and salt. 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.
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1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat oven to 375 degrees
Cut pumpkin in half and scoop out seeds and stringy portions. Bake for about 1 hour. Once pumpkin has cooled, scoop flesh into a bowl and mash.
Prepare your favorite pie crust.
In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. 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.
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