Pumpkin Pie (adapted from the Joy of Cooking)
Preheat oven to 425 degrees.
Mix until well blended:
2 cups cooked or canned pumpkin
1 1/2 cups undiluted evaporated milk
1/4 cup brown sugar
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg or allspice
1/8 teaspoon cloves
2 slightly beaten eggs
Pour the mixture into the pie shell. Bake 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake about 45 minutes longer or until an inserted knife comes out clean.
Pureed Pumpkin (adapted from Joy of Cooking)
To cook the pumpkin, wash and cut it in half crosswise. Remove seeds and strings. Place in a foil lined pan, shell side up, and bake it in a 325 degree oven for 1 hour or more, deppending on the size, until it is tender and begins to fall apart. Scrape the pulp from the shell and put it in a blender or a food processor.
Store in 2 cup increments in freezer ziplock bags.
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