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.”
READY IN:
1hr 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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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