More Great Recipes: Halloween | Pie | Thanksgiving

Fresh Pumpkin Pie


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Member since 2009

Serves two 9" pies | Prep Time 45 | Cook Time 40-45

Ingredients

2 c. pumpkin
2 pre-made 9" graham cracker pie crusts
1 c. brown sugar, firmly packed
1 tbsp. flour
1 lg. can evaporated milk
1 egg
1 tbsp. pumpkin pie spice*

* may be substituted with
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. cloves


Cut pumpkin lengthwise in quarters.


Scoop out seeds, discard.


Cut pumpkin wedges in half crosswise.


Place skin-up in Pyrex or other microwave-safe dishes.


Fill dishes with water to cover pumpkin wedges.


Microwave at 75% power in 15-minute increments, until flesh is soft.


Scrape flesh into colander, discard skin.


Drain pumpkin flesh thoroughly.



Preheat oven to 375 degrees.


In a large mixing bowl, combine all ingredients, alternating wet and dry.


Pour mix into prepared graham cracker pie crusts, and bake for 40-45 minutes.


Pairs Well With


Notes

I love Halloween -- love love love it. Every year, I end up with leftover (uncarved) pumpkins that I hate to throw away. So I started making them into pumpkin pies, which I freeze and serve at Thanksgiving.

More recently, I've begun buying pumpkin pie pumpkins to display for Halloween, since they're a bit sweeter and make better pies. Non-pie pumpkins make a great soup, though....

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