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Home Grown Pumpkin-Pumpkin Pies

By Food & Grime


 Pumpkin pie is perhaps the best way to use up any leftover pumpkin you may have sitting on the shelf from the previous years crop.  The following is a classic recipe, making roughly 3 pies depending on the size of your crusts (this recipe uses store bought crusts already in the aluminum baking pan).

Enjoy!



Pumpkin Pie
4 eggs (beaten)
1 quart pumpkin
1 ½ cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp cloves
2 cans evaporated milk
3 pie crusts (store bought)
Preheat oven to 425F.  While the oven is preheating, combine all ingredients in a large bowl and whisk until well blended.  Pour blended ingredients into pie crusts roughly a ¼ inch from the top edge of your crusts.  Once oven has preheated carefully place pies into the oven and bake for 15 minutes.  Reduce the heat to 350F and continue to bake for an additional 45 minutes (approximately) until a knife inserted in the pie comes out clean. Remove from oven and allow pies to cool completely before serving.

Notes:
The pies can also be sliced right out of the oven and served in a bowl with your personal preference of ice cream. 

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