This is a re-post from a couple years back. But I finally took pictures of the whole process of making this favorite pie! I hope you love it as much as we do!
SERVES 16 (2 pies)
Ingredients:
- 2 (10 inch) pie crusts (unbaked)
Filling
- 4 eggs slightly beaten
- 3 cups fresh pie pumpkin (baked, skinned, pureed)
- 1 cup sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon ground cloves
- 1 (14 ounce) can sweetened condensed milk
- 1/2 (12 ounce) can or one 6 oz. can evaporated milk
1. Slice your pumpkin into wedges and spoon out the seeds.
Lay them skin-side-up in a glass baking dish with an 1/8 inch of water covering the bottom of the pan. Cover with foil and bake the pumpkin for 25 minutes in a 350 degree oven. Afterward, flip the wedges over to be skin-side-up and bake for another 25-30 minutes until the squash is very tender. Remove from the oven and cool. Then cube the squash and discard the skin.
Puree the pumpkin to a super fine and smooth texture (you may need to add a little water to help the food processor out-I only needed a 1/2 cup, in about teaspoon-size portions at a time). You don't want any chunks in your pie!
2. Combine the eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and milk. Mix well and pour into prepared pie crusts.
Bake in a 425°F oven for 15 minutes. Reduce temperature to 350°F and bake an additional 50-60 minutes or until the center of the pie is no longer wobbly or liquid.
Cool and serve with whipped topping or vanilla ice cream.
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ReplyDeleteThis looks heavenly! YOu have once again inspired me to dive into a pumpkin and make it into a pie. One question for you though:
ReplyDeleteDoes the ammount of water used to bake the pumpkin and/or to puree it directly affect how much liquid will appear on top of the pie during baking? This liquid is a real turn off to my husband almost to the point that he will not eat the pie at all. Please help!!
I don't think it does. You can try baking it without water. The pureeing doesn't always need water either. I only do that if the the pumpkin will not move in my food processor. Some pumpkins are more moist than others. Also, make sure the filling is thoroughly mixed when you pour it into the shells, the spices sometimes like to float at the top.
ReplyDeleteoh, and don't cover it until it is all the way cooled. It will cause condensation that will drip back down on the pie.
ReplyDelete