The BEST Pumpkin Pie, ever!
Once you have tried this, you will never go back.
Ingredients
2 1/2 - 3 C fresh pumpkin (cooked/mashed well) and liquid pressed out
For variety: (this is my favorite way: mix your Pumpkin with mashed Butternut squash, equal parts)
Note: you may use can pumpkin but fresh is always preferred - and mixing any of the winter squash varieties with pumpkin works very well when making breads or pies.
2 eggs
3/4 C Organic sugar
3/4 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ginger
1/8 tsp. clove
1 1/4 C evaporated milk (can)
1 pie shell (deep dish) - or a pie pan with your own pie crust, pressed in (unbaked)
Directions
Preheat the oven to 350 degrees F.
In a bowl, combine: all ingredients very well. Pour into the baking pan.
Put this in the oven for about 55 minutes - middle / top rack, center.
It is fine to cook two pies at once - half-way through cooking, rotate pans so they cook evenly.
TIP - to avoid the crust browning too much... take small strips of foil and gently cover the crust only, around the pan edges. Remove the foil during the last 10 minutes.
Once done, remove from oven, let stand at least 30 minutes (pie will “finish” as it cools). Cut into 8 slices, serve with real whipped cream on top!
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