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Pumpkin Pie from Scratch Recipe


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     Pumpkin Pie from Scratch

Category   Desserts - Breads
Sub Category   Holiday Dish
Preptime   Days

850 grams (2 cups) pumpkin
3/4 cups sugar (brown or white)
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger (or a bit less)
1/2 tsp ground cloves
1/2 tsp ground nutmeg
3 eggs
2/3 cup evaporated milk
1/2 cup regular milk

In advance- cut up and boil pumpkin (with the rind) until fork tender. Let cool a bit and scoop out the flesh. Drain in a colander. Vacuum seal and freeze in portions. 850 grams of frozen pumpkin yields two cups. When ready to make your pie, thaw pumpkin in a colander, press with potato masher to help remove excess will be there, trust me.
Place all ingredients in a blender and mix well. The blender helps to break up all the fibers from the pumpkin. Pour into unbaked pie crust. Pâte feuillettée. Bake 15 minutes at 425°F 220°C. (Setting 7/8) Turn heat down to 350°F. 180°C (Setting 6) Bake 40 - 45 minutes Bake until knife comes out clean in the middle.
Serving Suggestions
Homemade whipped cream

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