Fresh Pumpkin Pie

This pumpkin pie may not excite you quite the same way it thrills me, but this was one of those cooking challenges I was absolutely convinced I could never pull off successfully and it turned out to be so much easier than I expected.

Total Time

1hr 30min

5.0

1 Rating

Author: Messy Kitchen Happy Belly

Servings:

Ingredients

•

Sugar Pumpkin

•

Pie Crust

•

Eggland's Best Classic Eggs

•

1 cup

Brown Sugar

•

1 Tbsp

All-Purpose Flour

•

1/2 tsp

Salt

•

1 Tbsp

Simply Organic Cinnamon, Ground

•

1 tsp

Ground Nutmeg

•

1 tsp

Ground Ginger

•

1 can

Evaporated Milk

Cooking Instructions

Break down Sugar Pumpkin (1) , either scrape out the seeds or slice them off. Bake at 325 degrees F (160 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork.

Scrape the pumpkin flesh from the peel. The flesh will peel away from the skin. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C).

In a large bowl, slightly beat Eggland's Best Classic Eggs (2) , add Brown Sugar (1 cup) , All-Purpose Flour (1 Tbsp) , Salt (1/2 tsp) , Simply Organic Cinnamon, Ground (1 Tbsp) , Ground Nutmeg (1 tsp) , Ground Ginger (1 tsp) , 2 cups of the pumpkin puree, and Evaporated Milk (1 can) .

Stir well after each addition. Pour mixture into the unbaked Pie Crust (1) . Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.

Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (180 degrees C).

Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown.

Serve and enjoy!

Nutrition Per Serving

CALORIES

647

FAT

20.4 g

PROTEIN

12.7 g

CARBS

106.9 g