When most people make a pumpkin pie they will use a can of pumpkin. Not my youngest daughter! A couple of weeks ago we went to a farmer’s market and she picked up a few pie pumpkins to make her famous Pumpkin Pie From a Real Pumpkin. Sure canned pumpkin is real, but she takes the time to cut the pumpkin, take out the seeds, cook the pumpkin to perfection, remove the pumpkin skin and THEN put together the pie after that. I am pretty impressed. Apparently she is making pies for all of her friends (they all asked for one) so she needs a lot of pumpkins. I think she picked up 3 that day but had purchased a few before that.
With Thanksgiving right around the corner you are going to need pumpkin pie.
Here is her delicious recipe for Perfect Pumpkin Pie:
First, cook the pumpkin (cut in half and place down on a cookie sheet with aluminum foil) at 350 degrees for 55-60 min, or until soft. Remove flesh from rind. Then follow this recipe:
1 pie size pumpkin (15 oz.)
1 (14 oz.) sweetened condensed milk
2 large eggs
1 t. ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/2 t. salt
1 (9 in.) unbaked pie crust
1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 min.
2. REDUCE OVEN TEMPERATURE TO 350 DEGREES F AND CONTINUE BAKING 35-40 MIN. or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.