Fresh Pumpkin to Pie
Ingredients
- 3 cups fresh pumpkin puree
- 1.5 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- teaspoon Optional: 1/2 mace which I could not find at my store
- 1/2 teaspoon of vanilla extract also optional, but I did use it
- 1/2 teaspoon salt optional, but I did use it
- 4 large eggs – you can get away with using Egg Beaters
- 1.5 oz cans of evaporated milk a total of about 18 .
- 1 Cup sugar OR 1 Cup brown sugar. OR 1/3 Cup Stevia. OR 1.25 Cups Splenda
Instructions
- Pre-heat oven to 425 degrees.
- Thaw pre-made pie crusts for 30 minutes.
- Mix all the ingredients well with an electric mixer.
- Place the two pie crusts in the pre-heated oven BEFORE you fill them. Then, fill them almost full.
- Bake at 425 degrees for 15 minutes to "set" the filling.
- Reduce oven temp to 350 and bake another 45-60 minutes, checking every five minutes are the 45-minutes have passed.
- Check by sticking a butter knife into the center of the pie. When it's done, the knife comes out clean.
- Place on cooling rack and cool at least 15 minutes before slicing.