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Sugar Pumpkin Pie Recipe

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This recipe for Sugar Pumpkin Pie is from Sweeney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Equipment - 9" pie pan, preferably glass - Large bowl - Whisk

2 Unbaked pie crusts
3 large eggs
2 cups pumpkin or squash puree
1-1/2 cups light cream or evaporated milk *
1/2 cup sugar
1/3 cup firmly packed brown sugar
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves or allspice
1/2 tsp salt

* you may substitute the 1-1/2 cups of light cream or evaporated milk with 3/4 cup milk mixed with 3/4 cup whipping cream.
Instructions
Directions:
Directions:
Pumpkin advice: Don't use Jack-o'-lantern pumpkins as they make poor pies. Choose the smaller eating variety known as "pie" or "sugar" pumpkins instead. Cut them in half, clean out the seeds and stringy parts and bake (cut side down) until flesh is soft, (about 40 minutes @ 350) then scrape it out, mash it up and you have your very own homemade pumpkin puree! A three- to four -pound pumpkin should yield about 3 to 4 cups of pumpkin puree

Preheat oven to 425°F (220°C) with a rack positioned at the center of the oven.

In a large bowl whisk eggs thoroughly. Glaze the pie crust with a bit of the beaten egg yolk. Warm the pie crust in the oven until it is hot to the touch.

Meanwhile, mix the remaining ingredients in with the egg yolk until smooth. Pour the pumpkin mixture into the hot pie crust and bake for 10 minutes. Then decrease the oven temperature to 350°F (175°C) and bake for another 35 minutes, until a knife inserted in the centre of the fillings comes out clean.

Let pie cool completely on a rack, then refrigerate for up to one day. It may be served cold, at room temperature, or slightly warmed. Accompany with whipped cream or brandy sauce.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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