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Pumpkin Pie
Once you try this, You'll never go back to canned Pumpkin again. Light, Creamy and so Delicious.
Difficulty: Easy
Cuisine
American
Keyword
desserts
Method
Oven
Baking Time
45
minutes
minutes
Servings
2
Pies
Equipment
Large Canning Pot
9" Glass Pie Pan
Large Baking Sheet
Blender
INGREDIENTS
1x
2x
3x
1
Pumpkin
-
Fresh - Soccer Ball Sized
2
Eggs
-
Slightly Beaten
1 ½
Cups
Pureed Pumpkin
-
Well Drained
¾
Cups
Sugar
½
tsp
Salt
3
tsp
Pumpkin Pie Spice
1
Can
Evaporated Milk
1
Pie Shell
-
Unbaked
INSTRUCTIONS
Slice,, Peel and Cut into 1/2" Cubes
(
Click HERE for video
)
In large pot, Boil to soften (like potatoes for mashing)
Drain and Puree in a Blender until smooth and creamy.
Transfer to a collendar and allow to cool & drain to removed the last of the moisture. (Over-night is great.)
Pre-heat Oven to 425°F
Combine all ingredients in a Large Bowl using a hand mixer on Low/Medium to get a smooth blend with some small bubbles but NO FOAM.
Place Pie Crust in Pie Pan and crimp edges.
Fill Pic Crust with mixture and cover edges of crust with foil to prevent burning.
Bake at 425°F for 15 Minutes
Reduce temp to 325°F
and bake for additional
30 minutes.
Remove crust cover for last
10 Minutes
Test for doneness with toothpick.
Notes
This usually will make enough filling for 2 pies. Commercial Pie Crusts are also usually packaged in pairs.
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