Thursday, September 4, 2014

Fresh Pumpkin Pie

This is good!

We can get a kind of squash/pumpkin here and it makes a great pumpkin pie. I peel, cube, and roast it (tossed with a little oil - 400 degrees until tender).

2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten (Ghana eggs can be small so I often add an extra egg)
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Make your favorite pie crust recipe. I used McVites Digestive biscuits, crushed, mixed with a little melted butter. I patted them in the bottom the pie pan.

Preheat oven to 400 degrees F (200 degrees C).

I threw all the ingredients into a vitamix and blended until smooth. You could also use a mixer with speed on medium - beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. 

Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Serve with whipping cream!

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