Most real (not canned even if is says real pumpkin) pie recipes I found recommended using Pie Pumpkins or Sugar Pumpkins for baking. I didn’t have either one of those. I had an 8 lb. Halloween pumpkin that my children did not carve this year.
I follow the Tim Gunn motto of life, “Make it work.”
This was delicious. I don’t have a food processor so I used my immersion blender to try to make the pumpkin a bit creamier. It worked for the most part but there were still a few chunks in the pie that were barely noticeable.
Overall it was the best tasting pumpkin pie we ever had.
Ingredients: (this makes 2 9″ pies)
- 2 pie crusts for 9″ pie plates (either store-bought or your favorite recipe)
- 4 cups fresh pumpkin (cooked, strained and put through a food processor or blender)
- 5 large eggs
- 2 cups dark brown sugar
- 2 TBSP granulated sugar
- 3 tsp nutmeg
- 3 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 can evaporated milk (note: NOT condensed)
- Preheat oven to 325. Prepare pie plates by placing crusts in pans and crimping edges.
- In a large mixing bowl add pumpkin puree, brown sugar, salt, nutmeg, cinnamon, ginger and eggs and mix well.
- Beat in milk. Filling will look very thin.
- Pour into pie shells and bake for 60-70 minutes. Center should be set and knife inserted should come out fairly clean.
- Cool pies before serving or freezing.