Pumpkin Pie

 

Pumpkin Pie

I really enjoy homemade pumpkin pie. I am a fan of custards and I appreciate the flavor of pumpkin as well. Generally speaking, I dislike commercial pumpkin pies because they are too heavy on their spices. I have served my pumpkin pie to many and only one has ever said they disliked it. The light flavor comes from leaving out all the heavy spices and enjoying the flavor of pumpkin! The nice thing about this recipe is that it works with pumpkin, sweet potato, carrots, butternut squash, and other meaty winter squashes!

Use this recipe with homemade crust!

Yield:
1 pie, (sometimes two if watery or you add slightly more puree)


Ingredients:
2 cups pumpkin puree (I use boiled pumpkin and put it in a blender with a little bit of the water it is boiled in) You can get a richer flavor and texture by baking the pumpkin in a shallow dish with water.)

1 can evaporated milk
2 eggs

3/4 c brown sugar
1 tsp vanilla flavoring

1 tsp ground cinnamon

1/4 tsp ground nutmeg

light dash cloves (optional)
1/2 tsp salt


Directions:
1) Preheat oven to 400 degrees F.

2) Add all ingredients to a blender or stand mixer. Alternatively, add them into a bowl and use an immersion blender.

3) Blend until mixed.

4) Pour into prepared crust(s).

5) Bake in preheated oven for 40-50 minutes. Pie will be just barely jiggly when it comes out and will set when cool. You can test by inserting a knife into the batter and it will come out clean.