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Fresh Pumpkin Pie

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Member since 2009
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Serves two 9" pies | Prep Time 45 | Cook Time 40-45

Why I Love This Recipe

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....

Ingredients You'll Need

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.

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