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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I didn't like pumpkin until I discovered this recipe in a book from the library. YUMMY!!! This has to be the BEST pumpkin pie recipe I've made to date...and I've made many over the years raising 3 hungry, unsatiable, fast-growing kids! Read more ! Ingredients:
2 eggs |
1 c. milk |
1 1/2 c. fresh pumpkin puree (drained well) ; canned if necessary |
1/2 teaspoon salt |
1 1/3 c. packed brown or golden sugar (your choice) |
1 tsp. ground cinnamon |
1/2 tsp. ground ginger |
1/2 tsp. ground nutmeg ( a bit less if freshly ground ) |
1/4 tsp. ground cloves |
1/4 tsp. ground allspice (optional) |
1 1/2 tsp. pure vanilla extract |
or: 1 1/2 tsp. rum extract |
Directions:
1. Preheat oven to 450 degrees F.
2. Line a 10 pie pan (preferably glass) with pastry. Do not prick the pastry.
3. Beat together the eggs; milk; pumpkin puree; and salt.
4. In a separate bowl, mix together the sugar and spices.
5. Add the dry ingredients mixture to the pumpkin mixture. Mix well.
6. Add the vanilla or rum extract. Mix well.
7. Pour pumpkin batter into the pie shell.
8. Bake 9 minutes at 450 degrees F.
9. Reduce heat to 350 degrees F. and bake an additional 50 minutes; or until center of pie is firm when pan is shaken.
10. Cool completely on rack.
11. Serve with fresh whipped cream if desired.
12. This recipe is easy to double.
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