Real Pumpkin Pie

Submitted by: Lynne Almasy, Week Three’s Reader’s Kitchen 2016 Winner

Ingredients:

• 1 medium pie pumpkin
• 1 cup brown sugar
• 1/2 tsp. salt
• 1/2 tsp. ginger
• 1/2 tsp. nutmeg
• 2 tsp. cinnamon
• 12 oz. milk
• 2 eggs, slightly beaten
• 1 recipe Real whipped cream
• 1 recipe Pat-in-in-the-pan pie crust

Directions for fresh pumpkin puree:



1. Cut pumpkin in half and remove seeds.
2. Microwave on high for 10 minutes or until flesh is tender. Cool.
3. Scrape flesh and put in the bowl of a food processor. Process until smooth. This can be done and frozen ahead of time. Keeps for about a year in a freezer bag in the freezer.

Directions for the pie:

1. In a large bowl, combine pumpkin puree, spices and salt.
2. Add eggs and milk. Whisk until combined. Pour into pie shell.
3. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees for 45 minutes or until knife inserted comes out clean.
4. Serve with REAL whipped cream.