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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.
Ingredients
- 4 cups fresh pumpkin, cooked and mashed
- 1 (14 ounce) can sweetened condensed milk
- 2 eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 (9 inch) deep dish pie crust
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 319 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat6g | 28% |
| Cholesterol63mg | 21% |
| Sodium374mg | 16% |
| Total Carbohydrate44g | 16% |
| Dietary Fiber2g | 6% |
| Total Sugars29g | |
| Protein7g | |
| Vitamin C7mg | 36% |
| Calcium172mg | 13% |
| Iron2mg | 9% |
| Potassium509mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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