Pumpkin Pie, Using Milk and Fresh Pumpkin

“This is my alteration of a Better Home and Gardens recipe. I use this recipe because it calls for milk instead of evaporated milk, and I made a few small changes like using fresh puree instead of canned, more vanilla and added ginger. Because of the fresh puree it takes longer to bake.”
1hr 25mins

Ingredients Nutrition


  1. Prepare and roll pastry for single-crust pie.
  2. Line a 9" pie plate with pastry.
  3. Trim; crimp edge as desired.
  4. In a large bowl stir together eggs, pumpkin, and half-and-half.
  5. Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
  6. Pour pumpkin mixture into pastry-lined pie plate.
  7. To prevent over browning, cover edge of pie with foil.
  8. Bake in 375 F oven for 25 minutes.
  9. Remove foil.
  10. Bake for 40 minutes more or until a knife inserted near the center comes out clean.
  11. Cool on a wire rack.
  12. Cover and refrigerate within 2 hours.
  13. For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.

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