Prepare pie crust by mixing together the flour and;
add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
With lightly floured;
hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it ri
In a large bowl;
beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clea
If your pumpkin is large enough;
you may double this recipe to make two pies.
To prepare the mashed pumpkin: Use 1 1/2 pounds of;
raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water, heat the pumpkin to a boil. Reduce heat to low, cover, and simmer for 30 minut
Aluminum foil helps keep food moist;
ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 363 calories;
18 g fat; 44.3 g carbohydrates; 7.4 g protein; 60 mg cholesterol; 365 mg sodium. Full nutrition
I made it!
Mrs. Sigg's Fresh Pumpkin Pie Recipe - A mixture o;
brown sugar, spices, evaporated milk and eggs is poured into a prepared pie crust and baked.
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.