I just finished cooking up (& pureeing)pumpkin-I put it into the freezer in one-pie lots...& I thought I'd share my delicious pumpkin pie recipe.It is from a friend-she won prizes for it (at the Pumpkinfest!)-& it's slightly different than the one I used for years.But as DD#2 said "Get with the program, Mom.Pat's recipe is better than yours"& I have to admit-Karen was right!...so here it is-Pat's Pumpkin Pie!(meant for a 9"pie)
Line the deep pie plate with pastry(I don't have a deep one-which means it kind of overflows if I'm not careful-but it is worth it!)
2-eggs
1 cup white sugar 1/2 tsp salt
1 1/2 tsp cinnamon 1/2 tsp powdered ginger
1/2 tsp allspice 1/2 tsp cloves
1 1/2 cups pureed pumpkin
1 2/3 cups evaporated milk (Not sweetened)-We have Carnation here-not sure if you have that brand in USA
Everything goes into the blender (or since I don't have one anymore-into the food processor)-I make sure I blend it thoroughly, especially since I don't use canned pumpkin.
Bake at 425F for 15min, then turn the oven down to 350 & bake for another 35 min-or until a knife inserted into the centre comes out clean.
Nora
