MISS COOKBOOK
  • Home
  • Recipes
    • Appetizers
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, and Rolls
    • Breakfast
    • Desserts >
      • Cakes >
        • Cake Frostings and Icings
      • Cookies, Brownies, and Bars
      • Pies and Pastries
      • More Desserts
    • German Food
    • Gluten Free
    • Pasta and Pizza
    • Salads >
      • Salad Dressings
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kids Cook
    • Quotes
  • Menus
    • Seasonal Menus
    • Backyard Fun
    • Brunch
    • Cocktail Party
    • Cozy Nights
    • Elegant and Easy
    • Fiesta
    • Football Fun
    • Happy Birthday
    • Kids Celebrate
    • Picnics
    • Tea Time
  • Tips
  • Garden
  • About
  • A - Z Index

Pumpkin Pie Made with Fresh Pumpkin

pies & pastries
Promises and piecrusts are made to be broken. - Jonathan Swift
Picture
Print Friendly and PDF
2 cups cooked, mashed pumpkin (see below for cooking instructions)
1 tbsp olive oil – for greasing cookie sheet
1 cup half and half cream
1/2 teaspoon nutmeg
½ tsp cinnamon
1 tsp fresh grated ginger or ¼ tsp powdered ginger
1/2 tsp salt
3/4 cup brown sugar
3 eggs
1 cup whipping cream (optional – for garnish)
1 pie crust (unbaked)
  1. ​​To bake the pumpkin:  I use a smaller pie pumpkin.  Cut in half, and then scoop out the seeds and stringy “stuff.”  Put a little bit of olive oil on a cookie sheet or roasting pan and spread around with a paper towel.
  2. Put the pumpkin cut-side down on the cookie sheet and bake in a 400 degree oven until tender, about 45 minutes depending on the pumpkin’s size.
  3. Let the baked pumpkin cool for about 20 or 30 minutes.   Scoop out the pumpkin from the skin with a spoon and put into a saucepan.  Mash well with a potato masher or a large fork.
  4. Stir in the spices and the salt.  Stir in the half and half cream.  Simmer for a few minutes over low heat until it thickens and is thoroughly mixed.  Remove and let cool.
  5. In a large bowl, stir together eggs and sugar until mixed well.  Stir in the cooled pumpkin.
  6. Pour pumpkin mixture into an unbaked pie crust.
  7. Bake at 350 degrees for about 45 to 50 minutes or until the filling is set and not too jiggly. 
  8. Cool completely before serving.  Garnish with whipped cream, dusted with nutmeg or cocoa.
​
A - Z Recipe Index
Tweet
Category Index

Miss Cookbook

Home                              Menus                 About  
Recipes                           Tips                       Cooking Quotes
Fun                                    Garden                A - Z Recipe Index
© COPYRIGHT 2015-2022. ALL RIGHTS RESERVED.
  • Home
  • Recipes
    • Appetizers
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, and Rolls
    • Breakfast
    • Desserts >
      • Cakes >
        • Cake Frostings and Icings
      • Cookies, Brownies, and Bars
      • Pies and Pastries
      • More Desserts
    • German Food
    • Gluten Free
    • Pasta and Pizza
    • Salads >
      • Salad Dressings
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kids Cook
    • Quotes
  • Menus
    • Seasonal Menus
    • Backyard Fun
    • Brunch
    • Cocktail Party
    • Cozy Nights
    • Elegant and Easy
    • Fiesta
    • Football Fun
    • Happy Birthday
    • Kids Celebrate
    • Picnics
    • Tea Time
  • Tips
  • Garden
  • About
  • A - Z Index