Wednesday, November 26, 2014

Pumpkin Pie from Scratch

So, you want some pumpkin pie huh?  

'Tis the season for a can of Libby's pumpkin puree poured into a store-bought pie crust and set upon the table for the Thanksgiving Feast.  But why not impress the masses with a homemade (for real) pumpkin pie with your own puree?

Well, take a little extra time and make it from scratch!  Yes, ALL of it!  When the pumpkin is made from scratch, the puree is so velvety smooth and it tastes so much more fresh, you won't ever make another pie from a can again!  

Pumpkin Pie

by Kim Rohde
Prep Time: 20 minutes
Cook Time: 2 hours
Keywords: bake blender Pressure Cook dessert Pumpkin Thanksgiving Christmas pie fall winter
Ingredients (2 - 8" Pies)
  • 3 cups Pumpkin Seived, cooked pumpkin (2-3 pie pumpkins depending on size of pumpkins) or canned Pumpkin Pure (not pumpkin pie filling)
  • 1 cup Granulated Sugar
  • 1-1/2 tsp Ground Cinnamon
  • 1 tsp Ground Cloves
  • 1 tsp Ground Allspice
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Pure Vanilla Extract
  • 1/2 tsp Salt
  • 4 large Eggs
  • 1 24oz can Evaporated Milk
Heat oven to 425°.
Blend pumpkin puree, cinnamon, cloves, allspice, ginger, vanilla, salt, eggs and evaporated milk until smooth. Pie filling will be soupy but will firm up during baking time...promise!
Place your filled pies on a cookie sheet and put into oven.
Bake pies for 15 minutes at 425° then turn the temperature down to 350° and bake another 45 minutes to 1 hour until a knife can be inserted and comes out clean.
Let cool and enjoy. Store in the refrigerator or at room temperature!
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1 comment:

  1. janellablohm@gmail.comDecember 5, 2014 at 7:39 PM

    I'm looking for your turkey brine recipe....and can you use it on chicken...or do you have a separate one chicken? Thanks. Your mama's cousin, Janella. Hope your feeling better


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