Preheat oven to 325°. Slice pumpkin in half, clean
(keep seeds), and place face down in casserole dish.
Cover with foil. Bake until soft. Let cool and scoop
out flesh. Increase oven temp. to 450° .
Beat eggs in large bowl. Add brown sugar, flour,
salt, 2 cups of the pumpkin puree, spices, and
evaporated milk; stirring after each addition.
Form dough into pie pan, crimping the crust. Place
tin foil over crust (around rim).
Pour batter over crust and bake for 10 minutes. Then
reduce temperature to 350° and continue for another
40-50 minutes, removing the foil for the last 20
minutes. Let cool and enjoy -)
Serving
Suggestions
Serve with a dollop of freshly made whipped cream
Originally Submitted
11/27/2011
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