This is my grandmother's pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so, depending on the size of the pumpkin, and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie.
Reprinted with permission from Allrecipes as published here; recipe by UPATNINE.
- 4 cups fresh pumpkin, cooked and mashed
- 1 (14-ounce) can sweetened condensed milk
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (9-inch) deep-dish pie crust
Preheat oven to 425 F.2.
In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.3.
Bake in preheated oven for 15 minutes. Reduce the heat to 350 F and bake another 35 to 40 minutes or until a knife inserted comes out clean.