Ingredients
| Quantity | Unit | Ingredient Name | Processing/Notes |
|---|---|---|---|
| Pastry for 1 9-inch pie crust of 1 frozen crust | |||
| 2 | eggs | ||
| 1 1/2 | cup(s) | fresh pumpkin | cooked, mashed and pureed |
| 3/4 | cup(s) | sugar | |
| 1/2 | teaspoon(s) | salt | |
| 1 | teaspoon(s) | cinnamon | |
| 1/2 | teaspoon(s) | ginger | |
| 1/4 | teaspoon(s) | cloves | |
| 1 1/4 | cup(s) | evaporated milk |
Instructions:
Cut pumpkin in half, scoop out seeds and microwave, covered, cut side down until soft. Scoop out pulp and puree (freeze now for later use) or use fresh now. Prepare pastry or use a store bought one. Beat eggs. Beat in remaining ingredients. Pour into pastry-lined pie pan. Bake at 400 degrees for 15 minutes. Reduce temp to 350 degrees and bake 45 minutes longer or until knife inserted in center comes out clean.
Baby Bear pumpkin seeds are semi hull less and good for roasting (some pulp on the seeds adds flavor when roasted).
Recipe Category: