Karen's Pumpkin Pie
Karen's Pumpkin Pie recipe
Ingredients
| 2 | large |
eggs
|
|
| 16 | ounces |
pumpkin
* |
|
| ¾ | cup |
brown sugar
|
* |
| 1 | dash |
nutmeg
|
* |
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
ginger
|
* |
| ¼ | teaspoon |
cloves, ground
|
* |
| 1 ⅔ | cups |
heavy whipping cream
|
|
| 2 | tablespoons |
whiskey
|
|
| 1 | each |
pie shell (9 inch)
9-inch |
Directions
*I make this pie from prepared fresh pumpkin.
To do this, take a pumpkin, wipe it down, remove top and seeds, and cut it in half.
Place the halves cut side down in a shallow pan and bake for about an hour at 350℉ (180℃) F or until soft.
Remove, let cool, take off rind, and cut into 2 inch pieces.
The night before pie is made, place pumpkin pieces in strainer with cheesecloth and let moisture drip out overnight.
You could hurry the process by pressing water out with a spoon.
Weigh pumpkin again to make sure you have 16 oz.
You can freeze extra pumpkin for later use.
Mix all ingredients (except pie shell, of course) together.
Bake at 425 degrees F for 15 minutes.
Reduce to 350℉ (180℃) F for 45 minutes.
Pie is done when knife inserted in center comes out clean.
NOTE: if you have any pumpkin filling left over, pour in custard cups and bake for about ½ hour.
Absolutely delicious.
Nutrition Facts
Serving Size 72g (2.5 oz)
