Pumpkin Pie Recipe Using Fresh Pumpkin

Fresh Pumpkin Pie Recipe

Recipe for pumpkin pie using fresh pumpkin meat instead of canned pumpkin and half-and-half cream instead of evaporated milk.

Fresh Pumpkin Pie Ingredients
- 1 (9-inch) pie crust
- 2 eggs, slightly beaten
- 2 cups fresh pumpkin puree
- 1/4 cup half-and-half cream
- 3/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/4 teaspoon ground ginger

Fresh Pumpkin Pie Instructions
Preheat the oven to 375 degrees F. CRUST: Prepare and roll the pastry for a single-crust pie and place it in a pie pan. Trim and crimp the edges of the pie crust. In a large bowl stir together eggs, pumpkin, and half-and-half. FILLING: Beat the eggs in a large bowl then add the pumpkin and the half-and-half. Add the sugar, flour, vanilla, salt, cinnamon, nutmeg, and allspice to the pumpkin mixture. Pur the filling into the pie crust. Cover the pastry edges of the pie with strips of foil to prevent it from over-browning. Bake the pie at 375 degrees for 25 minutes. Remove the foil strips and bake an additional 40 minutes, or until a toothpick or knife inserted in the center comes out clean. Cool on a rack 2 hours then either serve or refrigerate. Serve with whipped cream if desired.

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