This fall I found some huge pumpkins at the local farm stand. The ones that didn't get turned into Jack-o-lanterns were cooked.  I love to use fresh pumpkin when I can. It's so good for you. These pumpkins were so big! There was a huge bowl of puree when I was done. I strained it a bit and froze most of it. Today I took out some of the frozen puree. I was feeling like some pumpkin pie. After the puree defrosted, I strained it and got as much moisture out as I could. The puree got pretty thick, but looked good. 

This recipe worked great.  I used store bought crusts to make it a little easier for myself. All in all, it was a nice treat for dessert. 

Pumpkin Pie

Makes 1 pie

Ingredients:

1 Ready to bake pie crust

1 3/4 cup pumpkin puree

3/4 granulated sugar 

1 tsp ground cinnamon 

1/2 tsp iodized salt

1/2 tsp ground nutmeg 

2 large eggs

12 oz. evaporated milk 

Whipped Cream

 

Instructions:

1. Preheat oven to 375°F.

2. Prepare pie crust per the instructions on box.

3. In a medium sized bowl mix all the filling ingredients.

4. Pour mix into pie crust.

5. Bake for 15 mins at 375°F then reduce heat to 350°F and bake for an additional 45 - 50 mins (until toothpick inserted into center comes out clean).

6. Cool, garnish with whipped cream.