John really hates pumpkin pie that is loaded with spice….almost brown color. So I found this recipe about 1000 years ago and have been making this version for him ever since. It is light, and you can actually taste pumpkin! If you have fresh pumpkin it is even better. I will include a way to prepare that as well.
Fresh pumpkin for your pie….
Heat oven to 350, carefully slice pumpkin in half, you hopefully did not buy the biggest one they had…..remove seeds and put flesh side down on a cookie sheet with edges. Put into the oven and add water to go up the sides about a half an inch. The oven does not have to be fully heated to do this….just when ever you are ready stick it in. Bake for an hour. Carefully remove cookie sheet, drain off liquid and flip the pumpkin over. Scoop out the flesh and measure it according to recipe directions.
You can even peel the pumpkin, cut into hunks, boil it until soft and drain it very well, measuring after it is drained. The extra pumpkin can be frozen for future.
Pie crust….make one with lard, crisco, or buy pre made kind. What ever floats your boat on this one…..I have been making mine with lard lately……so flaky and good.
Creamy pumpkin pie
- 1 9″ pie shell unbaked
- 1 quart pumpkin drained and mashed. If you canned your own….. Do not use pie filling, only fresh pumpkin or pumpkin meat in a can, frozen would do too.
- you need 2 cups of pumpkin for this recipe
- 1 can sweetened condensed milk
- 2 eggs
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 4 pecans for garnish
Preheat oven to 425, in large mixing bowl slowly beat pumpkin sweetened milk eggs and spices. Mix until all is blended nicely. Pour into pie shell, bake 15 minutes at 425, reduce heat to 350 and continue to bake for 30-40 minutes, or until knife comes out clean. Garnish with peacan halves.