I have never ever ever made pumpkin pie before.
Not even the canned kind.
Like never.
But a dear friends father passed recently and I remembered that the last time I had seen him he asked if I ever made pumpkin pie - hint hint. LOL
I had two pumpkins I had bought for decoration that were still perfectly fine.
So...
here I go...
I read online that a Butter Pumpkin is best for pies, and I believe that's what I had going by size and weight.
Cut your pumpkin in half and scoop out insides.
Bake at 350F for an hour, or until the pumpkin peels away from it's skin easily.
Scoop your cooked pumpkin into a blender.
Puree.
YOU NEED:
cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs + 1 egg white
1 can sweetened condensed milk
Mix all ingredients in large bowl and pour into blender with pumpkin.
Puree.
Place pie crust in 9 inch round baking pan.
Pour pumpkin mixture into crust.
Bake at 375F for 40 - 50 minutes or until a knife inserted comes out clean.
It was a little rustic, but very tasty!
Thumbs up for a 1st attempt!
Cheers,
Messy
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