Creamy Pumpkin Pie

This is my grandmother's pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so, depending on the size of the pumpkin, and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie.

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 mins
• Calories: 319 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 (14 ounce) can sweetened condensed milk
• 1 (9 inch) deep dish pie crust
• 4 cups fresh pumpkin, cooked and mashed

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C.)

Step 2

In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.

Step 3

Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.