Pumpkin Pie Recipe
Pumpkin pie is synonymous with holiday fare. For this easy recipe with an unbelievable spice flavor you can used canned pumpkin puree or fresh pumpkin that has been pureed in a food processor. This easy recipe, passed down to me from my Mom, yields two 9" pies. You can use fresh made pie crust or simply pour this filling into a pre-made frozen pie crust for a quick, fresh dessert all season long!Cover and refrigerate any unused portion. For a fast pumpkin pie with all the taste try our Quick Pumpkin Pie recipe.
2 3/4 cups pumpkin puree
4 fresh eggs
1 1/2 cups brown sugar, firmly packed
1 2/3 cups evaporated milk
1 1/2 teaspoons ground ginger
2 teaspoons cinnamon
1/8 teaspoon mace
1-2 tablespoons boiling water
1 teaspoon nutmeg
1/4 cup orange juice
1 teaspoon salt
2 unbaked, unpricked chilled 9” pie shells (important! shells must be chilled)
Heat pumpkin puree in a saucepan and stir over direct heat until pumpkin is somewhat dried
out and has a caramelized appearance (10 minutes). Keep pumpkin puree hot over low heat.
Mix spices together in small bowl and add boiling water to make a paste. Beat eggs in mixing
bowl, blend in sugar, add evaporated milk and spice paste. Stir well. Add pumpkin puree,
orange juice and salt, stir thoroughly.
Pour immediately into the unbaked pastry shells and bake in a moderately hot oven (400
degrees). Bake 25 to 30 minutes, until pastry is golden brown and only an inch circle in the
center of the filling remains liquid. Remove to cake rack and cool before cutting. Refrigerate
any unused pie.
About the ingredients in this fresh organic recipe:
Pumpkin: Pumpkin is overflowing with beta-carotene. Just 1/2 cup of canned pumpkin has over 5 times the daily RDA of vitamin A. In addition is low in calories, high in potassium and provides a healthy dose of iron to help prevent anemia.
