Sunday, November 27, 2011

Fresh Pumpkin Pie


I like old, tried and true recipes that use whole food as ingredients. I've been making this delicious pumpkin pie for nearly 20 years. It is remarkably simple. If you have never made a pumpkin pie with fresh pumpkin puree you are in for a real treat!

Pumpkin Cream Pie
Makes 2 pies

Pastry for two 9 inch pies
6 cups fresh pumpkin puree
2 cups sugar
6 eggs
2 cups heavy cream
1 tea salt
1 tea nutmeg
1 tea ginger
2 Tbsp cinnamon

Preheat oven to 375F
Prepare pastry in pie dishes
Combine all ingredients, mix well
Pour into pies, bake 40min or until set
Serve with fresh whipped cream. Enjoy!

4 comments:

Candy C. said...

Dang, wish I'd seen this before Thanksgiving! This is my second year making my pumpkin pie with fresh pumpkin puree and I will never use the canned stuff again! I really like the addition of the heavy cream in your recipe. I see another pumpkin pie in our not-too-distant future! :)

* Crystal * said...

This is the same recipe my grandma uses & it simply can't be beat.....No pie made with canned pumpkin can compare! :)

Sharon said...

Your pie looks so yummy. I am going to try this recipe for sure.
I also would like a chance to win that beautiful cross.
have a nice day

Holly said...

My recipe has the same ingredients but in different amounts. This year I tried two different kinds of pumpkins for pumpkin pie, Rouge vif detampes and New England Sweet Pie. Both extremely yummy but very different in flavor. Plus, I had a friends pumpkin bars nade from store pumpkin in a can. I had forgotten just how tasteless store pumpkins really is, making those pumpkins I grew all that more appreciated.