Monday, October 25, 2010

Pumpkin Pie Yummys

 (sorry about the unfocused picture)
 What is Fall without the classic pumpkin pie? For me pumpkin pie opened the season of leaves dropping, turkeys, crisp cool breeze, and of course pumpkin carving and with pumpkin carving you must make pumpkin pies.
 My family loves bustin' out 5-8 pies this time of year. We've tested many different recipes and this is the one we seem to love the most.


  • 1 baking pumpkin
  • 1 (14oz) Sweetned Condensed Milk
  • 2 Eggs
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp Allspice
  • 1/2 tsp Salt 
  • 9'' Deep Dish pie crust ( ya we cheat ) - if you want to try out your own pie crust making skills, go ahead.

                   Cut the Baking pumpkin in half w/o stem. Scoop out the seeds and string.

                           Cover baking sheet with foil and place pumpkin cut side down.
                           Bake at 350 'til tender ( about 25-35 mins) Let cool.
    Scoop out flesh and mash with potato masher or food processor until smooth. Drain if it's to watery.
                                   Combine the Milk,Eggs until smooth.
                       Add the remaining ingredients and process the heck out of it,ha!
                        I like the poke the bottom of the pie crust before I pour the mixture but you dont have to. Bake at 425 for 15minutes. Reduce temp to 350 and continue baking 35-45 minutes or until knife inserted 1  inch from crust comes out clean. Cool.


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