Pumpkin Pie

Nothing beats the taste of fresh cooked pumpkin in your fall collection of pies. If you like pumpkin pie that is. A few of our international students did not like the texture. All the more for me!

Cut a small pumpkin in half and scoop out the pulp. 

Place cut side down on a baking pan.

Fill pan with aprox 2 cups of water 

Bake 350° for 45-60 min. 

It is done when you poke with a fork and the fork penetrates the skin easily.

Scoop out the pulp and blend with hand blender

Pastry for single crust pie

2 cups of pumpkin

3/4 cup date sugar

1 tsp cinnamon

1/2 tsp sea salt

1/2 tsp ground ginger

1/2 tsp nutmeg

3 eggs

2/3 cup evaporated milk

1/2 cup 2% milk

Whipped cream

Prepare and roll out pastry. Line a 9” pie plate. Do not prick pastry.

In a lg mixing bowl combine pumpkin, sugar and spices.

Add eggs and lightly beat into the pumpkin mixture with a fork

Add evaporated and 2% milk, mix well.

Place pie shell on oven rack and carefully pour pumpkin mixture into pie plate

To prevent over browning, cover edge of pie with tin foil

Bake 375° for 25 min

Remove foil

Bake for an additional 25-30 min more or until knife inserted comes out clean

Cool thoroughly before serving

Garnish with dollops of whipping cream!