Wednesday, November 21, 2012

Pumpkin Pie to Perfection

Just the dish you need for your Thanksgiving!
You can't forget the pumpkin pie!
Do you have any pumpkins hanging around that you need to get rid of.
This is just the right recipe.
This recipe is so delicious!
Once you make and taste this pie you will never want to buy a pre-made pumpkin pie again!
Make this your new family recipe!

So Easy Pumpkin Pie

* Remember if you do not have a real pumpkin you can substitute for 1 1/3 cup pumpkin from a can.

Cut the top of the pumpkin off that has the stem on it.
Scoop out all of the seeds and strings.
Place the pumpkin down on foil lined baking sheets and cover it with foil over the top.
Bake your pumpkin at 350 degrees for an hour and a half.
Cool your pumpkin and then scoop our the flesh and mash it with a potato masher or food processor until it is smooth.

Beat all of these together until they are smooth:
1 1/3 cup smooth pumpkin
1 can sweetened condensed milk
1 egg
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. cloves
1 cup hot water

Pour this into your pre-made 9" pie shell and bake at 375 degrees for 55-65 minutes.
(The center of your pie should still move just slightly.
Cool your pie, whip up some whipped cream and enjoy your great tasting pumpkin pie!

Note * Your mashed pumpkin should hold up in your fridge up to 5 days.