Pumpkin Pie
Source: 8Legged Entertainment
Ingredients
- 2 cups pumpkin purée, or (for all intents and purposes) 1 pumpkin
- 3 eggs, lightly beaten
- ¾ cups sugar
- 1 tsp vanilla
- 1½ cups evaporated milk
- ½ tsp salt
- 1½ tsp cinnamon
- ½ tsp fresh grated nutmeg
- ½ tsp ginger
- 1 unbaked 9-inch pastry shell
Method
- (Fresh Pumpkin Only) Quarter pumpkin, scoop out seeds and strings, and place in a baking dish along with 1 inch of water (skin side down). Bake at 175°C / 350°F for 1 hour, or until flesh is tender and cooked through. Allow to cool slightly, then scoop flesh from the skin and puree in a food processor. A 600g / 1¼lb pumpkin should yield about 2 cups of fresh puree.
- In a large bowl combine pumpkin, salt, cinnamon, nutmeg, and ginger. In a separate bowl, beat eggs until slightly thicker and lighter in colour. Whisk in vanilla, sugar and evaporated milk. Combine with pumpkin mixture and whisk until smooth.
- Pour mixture into unbaked pastry shell and place on the center rack of a 220°C / 425°F oven. Bake for 15 minutes, then lower temperature to 175°C / 350° F and bake for an additional 45 minutes or until firm. (A knife inserted into the center of the pie should slide out clean.)
- Serve warm or chilled with as much whipping cream as you can get on top of a slice.
Last Modified: Tuesday, 06-Jun-2006 22:21:06 BST