Sunday, November 1, 2020

Fresh Pumpkin Pie and Crust

 2 cups of fresh pumpkin

2 large eggs

1 12 oz can evaporated milk

3/4 cup sugar

1/2 teaspoon of salt

1/2 teaspoon of ginger

1/2 teaspoon ginger

1 teaspoon of cinnamon

In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt blend well with blender. Pour into a prepared crust. Bake 40 minutes or when a knife is inserted the edge comes out clean.

Prepare fresh pumpkin: Use 1 1/2 pounds raw pumpkin to yield 2 cups of mashed pumpkins. Clean out pumpkin seeds and stringy portions. Cut into chunks and add over medium heat in large pan  1/2 inch of boiling water. Reduce the heat to low, cover, and simmer 45minutes or until tender. Drain, cool and remove the pumpkin peel, add pumpkin to the saucepan and mash with potato masher.

Pillsbury crust or homemade noted below
1-1/2 cups all-purpose flour, spooned into measuring cup and leveled with a knife
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
6-1/2 tablespoons cold unsalted butter, sliced into 1/4-inch pieces
2-1/2 tablespoons cold vegetable shortening, in 4 pieces
4 tablespoons ice cold water

 If the pumpkin is large enough, you can double recipe to make two pies.  You can make these ahead as gifts for family members especially during Covid-19.  Stay safe all!

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