Fresh pumpkin pie

Need to make more filling.. It wasn't enough to fill pan, maybe 1.5 times

INGREDIENTSNutrition

SERVINGS 8UNITS US

• 1pastry for single-crust pie
• 2eggs, slightly beaten
• 2cups  fresh pumpkin puree
• 1⁄4cup  half-and-half or 1⁄4 cup light cream or 1⁄4 cup  milk
• 3⁄4cup  granulated sugar
• 1tablespoon  all-purpose flour
• 1teaspoon  vanilla
• 1⁄4teaspoon  salt
• 1⁄4teaspoon  ground cinnamon
• 1⁄4teaspoon  ground nutmeg
• 1⁄8teaspoon  ground allspice
• 1⁄4teaspoon  ground ginger

 

Pumpkin Soup, 15 Ways

DIRECTIONS

1. Prepare and roll pastry for single-crust pie.
2. Line a 9" pie plate with pastry.
3. Trim; crimp edge as desired.
4. In a large bowl stir together eggs, pumpkin, and half-and-half.
5. Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
6. Pour pumpkin mixture into pastry-lined pie plate.
7. To prevent over browning, cover edge of pie with foil.
8. Bake in 375 F oven for 25 minutes.
9. Remove foil.
10. Bake for 40 minutes more or until a knife inserted near the center comes out clean.
11. Cool on a wire rack.
12. Cover and refrigerate within 2 hours.
13. For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.

14. Submit a Correction

Up Next

Pie in a Pumpkin

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