Fresh Pumpkin Pie Recipe

Sunday, November 6, 2016

My mom used the same recipe for years and I just follow hers every year as it's my favorite. I always found that the less spice you use makes the pumpkin stand out in flavor. You can adapt to your families taste add more or less of spices that you prefer.

Fresh Pumpkin Pie Recipe

15 ounces of freshly made pumpkin ( get the instructions here) of course you can use canned if you prefer
1/2 teaspoon cinnamon or more to taste
3/4 cup mixture of brown and white sugar
pinch of salt
pinch of ginger and cloves
2 eggs 
12 ounce can of evaporated milk
2 regular depth pie crusts homemade click highlighted link for recipe or use frozen shells

Beat all together and pour into two regular depth pie crusts. Bake at 350 degrees until pie is set in the middle around 40 minutes. Cool, refrigerate. Top with freshly whipped cream.

Note: these pie freeze well raw and cooked still frozen or baked first then freeze and thawed in the refrigerator.

More Pumpkin Recipes:

Roasted Pumpkin Puree
Slow cooker Pumpkin Puree

Pumpkin Pistachio Biscotti
Pumpkin Whip Dip Recipe
Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Spice  Rum Cookies
Pumpkin Mini Turnovers
Baked Mini Pumpkin Donuts
French Pumpkin Mini Muffin Puffs
 Italian Roasted Pumpkin Seeds
Pumpkin Smoothie
Pumpkin Cake Mix Cookies
Pumpkin Soup
Tex Mex Pumpkin Corn Muffins
Pumpkin  and Sausage Bow Tie Pasta
Pumpkin Rum Shortcake with Caramel
Pumpkin Drop Cookies
Pumpkin Bread Pudding
Crockpot Pumpkin Spiced Latte
Pumpkin Whoopie Pies
Amaretto Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Roasted Pumpkin Puree
Savory Pumpkin Cheddar Scones
Pumpkin Pie
Easy Pumpkin Cheese Pie
Best Ever Pumpkin Spice Ice Cream
Pumpkin Fritters
Baked Pumpkin Pecan Donuts

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