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Name: Fresh Pumpkin Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 3/4 cup granulated sugar oor sugar substitute (per package); 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 large eggs; 2 cups Fresh Roasted Pumpkin or :~( (15 oz.) Canned Pumpkin; 1 can 12 fl. oz. Evaporated Milk; 1 unbaked 9-inch (4-cup volume) deep-dish pie shell; Whipped cream (optional) Make your own, its better.

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INGREDIENTS

3/4 cup granulated sugar ; oor sugar substitute (per package)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
2 cups Fresh Roasted Pumpkin ; or :~( (15 oz.) Canned Pumpkin
1 can 12 fl. oz. Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional) ; Make your own, its better.

Serving

INSTRUCTIONS

If using fresh pumpkin, may need to remove any excess moisture, by letting sit in cheese cloth or simmering off in pan or oven. Remember, you are using fresh pumpkin compared to canned which it flavor has been enhanced. Adjusting the spices to your liking may need to occur.

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES

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Fresh Pumpkin Pie

3/4 cup granulated sugar oor sugar substitute (per package)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
2 cups Fresh Roasted Pumpkin or :~( (15 oz.) Canned Pumpkin
1 can 12 fl. oz. Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
 Whipped cream (optional) Make your own, its better.

If using fresh pumpkin, may need to remove any excess moisture, by letting sit in cheese cloth or simmering off in pan or oven.  Remember, you are using fresh pumpkin compared to canned which it flavor has been enhanced.  Adjusting the spices to your liking may need to occur.

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

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Nutrition

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Serving Size: 1 Serving (42g)
Recipe Makes: 8 Servings

Calories: 68
Calories from Fat: 51 (75%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.5g
Cholesterol 114.2mg		35 %
Sodium 48.1mg		2 %
Potassium 58.9mg		2 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.8g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 68

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