Tank Cooks Pumpkin Pie from scratch
Happy Thanksgiving
Send recipes to NJTank99@gmail.com
Ingredients
- 2 cups Pumpkin Puree
- 1 can evaporated milk
- 12 ounces
- ½ cup dark brown sugar packed
- ⅓ cup white sugar
- ½ teaspoon salt
- 2 eggs
- 1 egg yolk
- 2 tsps. cinnamon
- 1 tsp. ground ginger
- ¼ tsp. nutmeg
- ¼ tsp. Cloves
- ¼ tsp. lemon zest
- 1 pie crust
Pumpkin Puree
- Cut the pie pumpkin in half and scoop out the guts. Cook face down on a greased baking sheet until fork-tender. 30-45 minutes at 350°F.
- Once cool enough to handle, scoop out the flesh and puree with an immersion blender. Pumpkin Pie
Instructions
- Preheat oven to 425 F
- Add sugar, salt, spices, and lemon zest to the bowl and mix.
- Beat the eggs very well and add them to the bowl of mixed ingredients.
- Mix in YOUR HOMEMADE pumpkin puree and evaporated milk and combine well.
- Pour into a pie crust
- Bake at 425°F for 15 minutes, then turn the oven down to 350°F and bake an additional 40-50 minutes. If the crust starts to darken, cover it with tin foil for the remainder of the bake.
- The pie is done when the centre reaches a temperature of 175°F. A knife should come out almost clean. Just a speck or two of filling on it.
- Let it cool and set it up on a wire rack.
