Post by NancyRogers on Dec 18, 2003 11:51:10 GMT -6
This is for "PB" that wanted to know how to use fresh pumpkin in pies. I've been processing my Halloween pumpkins for years. I freeze the pumpkin to use in all my pumpkin recipes throughout the year. I don't change anything in my recipes calling for canned pumpkin. Everything turns out wonderful. The pies will have a lighter color and a more moist, delicate texture. I prefer the recipe from the back of the can of Libby's Pumpkin, (I believe that's where it came from). I double this recipe to make two 9" pies, (one goes so fast!). Recipe to follow:
Famous Pumpkin Pie
1 can (16oz.) Libby's Solid Pack Pumpkin or, ( 2 cups fresh pumpkin)
2 eggs, slightly beaten, (don't overbeat or it wont all fit in the shell)
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 can (12-13 fl. oz.) Carnation Evaporated Milk, (you may use low-fat, or non-fat)
1 9-inch unbaked pie shell with high fluted edge
Preheat oven to 425 F. Mix filling ingredients in order given. Pour into pie shell. Bake 15 minutes. Reduce heat to 350 F.; continue baking 45 minutes or until knife inserted near center comes out clean. Cool completely. Garnish, if desired, with whipped cream. Makes one 9-inch pie.
Hint: I lightly sprinkle bottom of pie shells with flour before pouring in filling. Cover edges of pie shell with foil for at least the first half of baking to prevent burning. I like to use glass pie dishes.
Barbara in CA
Famous Pumpkin Pie
1 can (16oz.) Libby's Solid Pack Pumpkin or, ( 2 cups fresh pumpkin)
2 eggs, slightly beaten, (don't overbeat or it wont all fit in the shell)
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 can (12-13 fl. oz.) Carnation Evaporated Milk, (you may use low-fat, or non-fat)
1 9-inch unbaked pie shell with high fluted edge
Preheat oven to 425 F. Mix filling ingredients in order given. Pour into pie shell. Bake 15 minutes. Reduce heat to 350 F.; continue baking 45 minutes or until knife inserted near center comes out clean. Cool completely. Garnish, if desired, with whipped cream. Makes one 9-inch pie.
Hint: I lightly sprinkle bottom of pie shells with flour before pouring in filling. Cover edges of pie shell with foil for at least the first half of baking to prevent burning. I like to use glass pie dishes.
Barbara in CA