Great Pumpkin Pie
Yield
1 piePrep
20 minCook
70 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pumpkin
whole, or one 18 ounce |
*
|
| ¾ | cup |
raisins, seedless
preferably white |
|
| ½ | teaspoon |
salt
|
|
| 1 ¾ | cups |
light cream (half&half)
|
|
| 3 | large |
eggs
|
|
| ⅔ | cup |
brown sugar, dark
packed |
*
|
| 2 | tablespoons |
molasses
|
|
| 2 | teaspoons |
cinnamon
|
|
| ¼ | teaspoon |
cloves
|
|
| ½ | teaspoon |
ginger
|
|
| ½ | teaspoon |
nutmeg
|
|
| ¾ | cup |
pecans
toasted, chopped |
|
| 1 | x |
pie shell (9 inch)
9 inches, unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pumpkin
whole, or one 18 ounce |
*
|
| 177 | ml |
raisins, seedless
preferably white |
|
| 2.5 | ml |
salt
|
|
| 414 | ml |
light cream (half&half)
|
|
| 3 | large |
eggs
|
|
| 158 | ml |
brown sugar, dark
packed |
*
|
| 3E+1 | ml |
molasses
|
|
| 1E+1 | ml |
cinnamon
|
|
| 1.3 | ml |
cloves
|
|
| 2.5 | ml |
ginger
|
|
| 2.5 | ml |
nutmeg
|
|
| 177 | ml |
pecans
toasted, chopped |
|
| 1 | x |
pie shell (9 inch)
9 inches, unbaked |
|
Directions
If using whole pumpkin, scoop out the inside.
Save seeds for toasting another time.
Cut pumpkin into large chunks, peel off outer skin, and dice.
Place in unseasoned water and cook until very tender.
Mash with an electric mixer or food processor.
In a saucepan, with enough water to cover them, boil raisins for 2 minutes.
Drain and set aside. Blend the remaining ingredients, except pecans.
Add raisins and stir in pecans.
Fill uncooked pie shell and bake at 425℉ (220℃) for 45 to 50 minutes or until a knife comes out clean.
Both the filling and cooked pumpkin will freeze.
