30 Days of Pumpkin- Day 2 Mom's Pumpkin Pie

   Of course pumpkin pie would be my next post.  It's the most famous use of pumpkin.  And it's one of my favorites.  Almost anything served with a pile whipped cream on it just has to be great!  This recipe was adapted from LIBBYS-Famous-Pumpkin-Pie by my mom.  I also tweeked it slightly. Hey, a girls got to do what a girls got to do and this girl was always in a hurry!

My Mom's Famous Pumpkin Pie

1 9inch unbaked pie crust
¾ cup sugar

½ tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves 
1/2 tsp nutmeg
2 cups fresh cooked pumpkin
1 ¼ cup milk (or 1 can evaporated milk)
2 eggs

Puree cooked pumpkin in food processor until smooth.  Combine pumpkin, sugar, salt, spices, and eggs in mixing bowl blender, mix blend on med high speed until blended., while gradually adding milk. while beating. 

(See how it mixes beautifully in the blender.  And it purees the pumpkin all at once saving me another step.)

When it is all blended and uniform in color, pour into prepared pie crust. 

  

Place on baking sheet in preheated 425F oven for 15 minutes, then turn oven down to 350F and continue baking for 40-50 minutes or until inserted knife comes out clean.  

 Cool to room temp then refrigerate several hours. Serve with whipped cream.


If the outer edges of your crust get too dark, next time just cover the edges with foil for the first 15 minutes, then uncover when you turn the oven down.