Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Creamy Pumpkin Pie

4

0 min

Creamy Pumpkin Pie

Creamy Pumpkin Pie Photo 1

Category

Pie Recipes

Time

0 min

Serving

8 persons

Calories

319

Rating

4.00★ (202)

Cuisine

Author: Victoria Buriak
This is my grandmother's pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so, depending on the size of the pumpkin, and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie.

Ingredients

  • pumpkin, cooked and: 4 cups (mashed, fresh)
  • sweetened condensed milk: 1 can (14 ounce can)
  • eggs: 2 piece
  • ground cinnamon: 1 tsp
  • ground ginger: 0.5 tsp
  • ground nutmeg: 0.5 tsp
  • salt: 0.5 tsp
  • deep dish pie crust: 1 piece (9 inch)

Metric Conversion

Stages of cooking

Creamy Pumpkin Pie Photo 21
Creamy Pumpkin Pie Photo 32
Creamy Pumpkin Pie Photo 43
  1. Preheat oven to 425 degrees F (220 degrees C.)
    Creamy Pumpkin Pie Photo 2
  2. In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
    Creamy Pumpkin Pie Photo 3
  3. Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.
    Creamy Pumpkin Pie Photo 4

How did you like this article?

You may also like