Saturday, November 22, 2008

Pumpkin Pie

Every year we save our pumpkin from our Halloween pumpkin cravings and make Thanksgiving pumpkin pie with them. 

Prepare Pumpkin:
Use any firm pumpkin flash scrapped from your pumpkin. Don't use the skin or seeds. Boil until soft (like you would potatoes). Drain and mash. Firmly pack pumpkin when measuring, being sure to drain off any excess liquid. 

Prepare Pie Filling (9" Pie):

1 Cup Pumpkin
2 Eggs
2/3 Cup Condensed Milk
2/3 Cup Sugar (Brown or White)
1/4 tsp. Salt
1/4 tsp. Ginger
1/4 tsp. Nutmeg
1 tsp. Cinnamon
1/8 tsp. Cloves

Combine pumpkin. egg, milk, sugar, salt, ginger, nutmeg, cinnamon, and cloves in blender or mixer. Blend until smooth. Pour into pie crust and bake at 375 for 50 minutes. 

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