Pumpkin Pie Nathan Lyon
Watch Punkin Chunkin on the Science Channel, Thanksgiving at 8 p.m.
BAKE TIME 1 hour
TOTAL TIME 3.5 hours
Makes 1 pie
|1||(9 inch) unbaked deep dish pie crust|
|3/4||cup white sugar|
|1||teaspoon ground cinnamon|
|1/2||teaspoon ground ginger|
|1/4||teaspoon ground cloves|
|1/4||tsp all spice|
|2||cups fresh pumpkin that has been boiled and pushed through a sieve (use a dark orange Cinderella pumpkin)|
|1||(12 fluid ounce) can evaporated milk|
- Preheat oven to 425 degrees F. Boil pumpkin until soft enough to mash.
- Combine sugar, salt, cinnamon, ginger, cloves and all spice in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
- Bake for 15 minutes. Reduce temperature to 350 degrees F and bake for 40 to 50 more minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
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