PUMPKIN PATCH PIE
If you'd like to make pumpkin pie from a fresh pumpkin, here's and easy recipe that eliminates the guesswork. Use a pie pumpkin for maximum flavor.-Jane Van Deusen, Oneonta, New York
Provided by Taste of Home
Categories Desserts
Time 3h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Remove loose fibers and seeds from the inside and discard or save seeds for toasting. In a small bowl, combine 1/3 cup sugar, 1/2 teaspoon cinnamon and salt; sprinkle around inside of pumpkin. , Replace the top. Place in a greased 15x10x1-in. baking pan. Bake at 325° for 1-1/2 hours or until very tender. Cool. , Scoop out pumpkin; puree in a blender until smooth. Place 2 cups pureed pumpkin in a large bowl. Add the ginger, nutmeg and the remaining sugar and cinnamon. Stir in the eggs, evaporated milk and milk. , Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate. Flute edges; pour filling into crust. , Cover edges with foil. Bake at 375° for 75-80 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. If desired, top with whipped cream and cinnamon before serving.
Nutrition Facts : Calories 341 calories, Fat 15g fat (9g saturated fat), Cholesterol 107mg cholesterol, Sodium 243mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 2g fiber), Protein 8g protein.
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hailey meadows
[email protected]This recipe looks complicated, but I'm sure it's worth the effort.
Maiwand Sahib
[email protected]I can't wait to try this recipe! It looks delicious.
Annie Hales
[email protected]This recipe is a great way to use up leftover pumpkin puree.
Sazzad Ahmed
[email protected]I'm not sure if I did something wrong, but my pie filling turned out really runny.
Gurleen Bahd
[email protected]I'm allergic to nuts, so I omitted the pecans from the topping. The pie was still delicious.
Bisho Chokroboty
[email protected]This recipe is a keeper! I'll definitely be making this pie again.
Leroy Rubio
[email protected]I'm not sure what I did wrong, but my pie crust turned out really tough. The filling was good, though.
Agyei Farncis
[email protected]The pie turned out great! The only thing I would change is to use a bit less sugar in the filling.
All Video status
[email protected]This pie was a bit too sweet for my taste, but my family loved it.
getachew zemed
[email protected]I'm not a huge fan of pumpkin pie, but this one was really good. The crust was nice and flaky, and the filling was perfectly spiced.
Kawaii _ChildishClown
[email protected]This is the best pumpkin pie I've ever had! The crust is perfectly flaky and the filling is creamy and delicious.
Jan Bazarnicki
[email protected]I made this pie for a potluck, and it was gone in minutes! Everyone loved it.
AWAL MIAH
[email protected]This pie is so easy to make, and it tastes amazing. I love that I can use canned pumpkin, so I don't have to worry about peeling and cooking a fresh pumpkin.
katamba umar
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The creamy pumpkin filling and crunchy pecan topping are the perfect combination.
Thomas Antwi
[email protected]This pumpkin patch pie was a hit at our Thanksgiving dinner! The crust was flaky and buttery, and the filling was perfectly spiced. I will definitely be making this again.