Homemade Fresh Pumpkin Pie

Name: Recipe of Pumpkin Pie Filling Recipes Without Evaporated Milk
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1 pie

· this pumpkin pie recipe is filled with brown sugar and is the perfect consistency!

Yes You Can Make Pumpkin Pie Without Evaporated Milk Mama S Weeds

Recipe Summary Homemade Fresh Pumpkin Pie

This recipe is made from fresh pumpkin, not canned. Hope you enjoy it as much as my family does. Happy Thanksgiving.

Ingredients | Pumpkin Pie Filling Recipes Without Evaporated Milk

1 ⅓ cups all-purpose flour

½ teaspoon salt

½ cup shortening

3 ½ tablespoons cold water

2 cups mashed, cooked pumpkin

1 (12 fluid ounce) can evaporated milk

2 eggs, beaten

¾ cup packed brown sugar

½ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon salt

Directions

Preheat oven to 400 degrees F (200 degrees C).

Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.

With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.

In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

If your pumpkin is large enough, you may double this recipe to make two pies.

To prepare the mashed pumpkin: Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water, heat the pumpkin to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill.

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Info | Pumpkin Pie Filling Recipes Without Evaporated Milk

prep: 20 mins cook: 40 mins total: 1 hr Servings: 8 Yield: 1 pie

TAG : Homemade Fresh Pumpkin Pie

Fruits and Vegetables, Vegetables, Squash,