Wednesday, November 14, 2018

Fresh pumpkin pie

  •  2 C fresh cooked mashed pumpkin
  • 10 oz. skim milk (based on how much liquid is in the pumpkin - add up to 2 oz more milk if your pumpkin is very dry)
  • 1 T corn starch
  • 3 eggs
  • 3/4 sugar
  • 1/2 t salt
  • 1 t cinnamon
  • 1/2 t ginger
  •  1/4 t nutmeg, cloves 
  • pie crust
  • Mix the pumpkin and milk in the vitamix/blender for a few seconds to avoid a chunky pie. Then add all else to the blender and mix briefly. Pour intopie crust.
  • Bake at 350 for one hour or until not jiggly. It will set up a little while it cools, so don't overcook.
  • If you have more filling than can fit in your pie pan, cook the extra filling in a glass bowl and enjoy it as "pumpkin custard"; it may cook only half as long.
  • ----------------------------------
  • 2022 update: here is how I've been altering the above recipe, to use more pumpkin (we grew hundreds)-
  •  2 1/2 - 2 3/4 C fresh cooked pumpkin (or butternut squash or hubbard squash)
  • 1/2 cup or 3/4 cup powdered milk powder (dry powder only--no water)
  •  1/2 C skim milk
  • 1 1/2 T corn starch
  • 3 eggs
  • 3/4 sugar (or closer to 1 cup)
  • 1/2 t salt
  • 1 1/2 t cinnamon
  • a little less than 1/2 t ginger
  •  a little less than 1/4 t nutmeg, cloves 
  • pie crust




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