Pumpkin Pie (Holiday Meal Collection)


Pumpkin pie is just a real treat for me during the holidays. My wife will buy me a few pumpkins and I carve and peel the meat of the pumpkin and cook it down to make a fresh filling base. I can freeze that filling to have for both Thanksgiving meal and Christmas. Pumpkin is just a pleasure to work with. Let’s make a fresh pumpkin pie to serve during the holidays.

16 oz cooked pumpkin (see preparation instructions below)

1 can sweetened condensed milk

2 eggs

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp salt

9″ pre prepped pie crust

Pumpkin Preparation

Carve cut and peel a pumpkin

Place peel pumpkin pieces in a large stock pot and cover with water

Bring to a boil on Med heat

Cook pumpkin until tender

Remove from heat and drain through strainer

Allow to drain well


Pumpkin Pie batter

Place 16 oz cooked pumpkin in blender or food processor

Add egg, condensed sweetened milk, salt, nutmeg and cinnamon.

Puree on medium then on high and make the batter

Pour into pre prepped pie shell

Bake in pre heated 400F oven with centered oven shelf (place pie on pan to catch any spills)

Bake 15 min

Reduce heat to 350F

Continue to bake for 35-45 min

Test pie with fork test in center

Remove pie from oven and allow to cool for 20 min

Serve with whipped cream….Ahhhhhhhhhh….. I can make pumpkin pie once a month all year long and find a dessert I love any time.



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