Pumpkin Pie
I found this recipe on the bottom of some pumpkins I bought at the local grocery store. I bought the pumpkins for decorations. But I had to use them at the last minute to make a dessert. The result was a very nice, light pumpkin pie. The recipe comes from AMF Farms in Burlington, Washington. If you want to make the pie from scratch one pumpkin gives you the exact amount of pumpkin to complete the recipe. If you do not have access to fresh pumpkin you can use an unsweetened canned pumpkin for the recipe.
• 1, 5” Sugar pie pumpkin, or 1 1/3 cups of unsweetened canned pumpkin
• 1, 4 oz can sweetened condensed milk
• 1 egg
• 1 ¼ teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger, or 2 teaspoon freshly ground ginger
• ¼ teaspoon clove
• 1 cup hot water
If you are making the pie using the fresh pumpkin cut the pumpkin in half. Scoop out all the seeds and the loose strings from inside the pumpkin. Line a baking sheet with foil. Put the pumpkins cut side down on the baking sheet. Cover the pumpkins with foil and bake in a 350 degree oven for 45 to 60 minutes. Let the pumpkin fully cool then scoop out the flesh and mash the pumpkin (yields slightly more than the 1 1/3 cups called for).
Combine all the ingredients in a mixing bowl and beat until the mixture is smooth. You will have to keep the pumpkin from building up on the beaters. Pour the mixture into an uncooked 9” pie shell. Place in a 350 degree oven for 55 to 60 minutes. The center of the pie will still move about a bit. Allow the pie to cool fully. Then serve.