Your Life & Mine: Pumpkin Pie!
HAPPY THANKSGIVING!!
I can’t say that pumpkin is my favorite kind of pie, but it’s up there in the top 5 — maybe after cherry, blueberry, raspberry, and apple. Of course, for Thanksgiving and Christmas I absolutely adore it. Years ago I found a great recipe in one of those lovely community cookbooks that includes all the “Grandma” recipes. This one is for a pumpkin pie made from an actual pie pumpkin. You know the kind — small and cute.
I’ve updated the recipe to simplify matters, and it’s really very easy if you have a blender.
Pumpkin Pie From Fresh Pumpkin
Halve a small pie pumpkin and scrape out the seeds. Bake cut side down at 350 degrees F. until the pumpkin skin easily slips off (about 1/2 hour).
Into your blender, place the following ingredients in the order they are given :
1 & 3/4 cup pumpkin, packed down well in the measuring cup
1 & 1/2 cup (a 12-ounce can) of evaporated milk (NOT condensed sweetened milk)
3/4 cup packed brown sugar
1 & 1/2 teaspoon of pumpkin pie spice (or a mix to taste of cinnamon, grnd cloves, nutmeg, allspice — mostly cinnamon)
2 eggs
Blend in blender at liquefy setting until completely blended. Pour into 2 — 8 inch unbaked pie shells.
Bake at 425 degrees F. for 15 minutes and then at 350 degrees F. for about 45 minutes or until the point of a butter knife comes out clean when inserted in the middle of the pie. Serve with whipped cream!
What is your favorite kind of pie?
Happy Eating!!
Remember we have all that rhubarb each summer in Clifford’s patch, Cathie! Just come on over and pull it when you want some!! Happy Thanksgiving!!
I love pumpkin pie, too, but I have to say either berry (any kind) or rhubarb takes the top spot. ๐. Happy Thanksgiving, and thanks for the tried-and-true recipe! ๐๐ฆ๐
I would hate to have to do the fresh pumpkin version the old fashioned way — without my blender!! Happy Thanksgiving, Dear Friend!!
Fresh pumpkin pie has a flavor all its own….delicious!! Only made it once though….way too much work….