Fresh Pumpkin Pie
- 2 eggs, slightly beaten
- 1 cup packed light brown sugar
- 1 tablespoon flour
- 1/2 teaspoon salt
- 2 cups fresh pumpkin puree
- 2 1/2 teaspoons pumpkin pie spice
- 1 (12-ounce) can evaporated milk
- 1 9-inch single pie crust
Fresh Pumpkin Pie
Featured in the Honolulu Star-Advertiser on October 17, 2018.
Ingredients:
Directions:
- Heat oven to 450°F.
- In a large bowl, add eggs, brown sugar, flour, salt, pumpkin puree, pumpkin pie spice, and evaporated milk.
- Stir well after each addition.
- Pour into unbaked pastry shell.
- Place a strip of foil around edge of crust to prevent over browning.
- Bake pie for 10 minutes at 450°F, then reduce temperature to 350°F.
- Bake an additional 40-50 minutes, or until a toothpick inserted near the center comes out clean.
- Remove foil about 20 minutes before pie is done so that the edge of the crust will be a light golden brown.
- Cool pie, and refrigerate overnight for best flavor.
Serves 8.
Tip: For fresh pumpkin puree, cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled foil. Bake at 325°F for 30-40 minutes, or until flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
Approximate Nutrient Analysis per serving:
300 calories, 10 g fat, 4 g saturated fat, 60 mg cholesterol, 300 mg sodium, 46 g carbohydrate, 1 g fiber, 33 g sugar, 6 g protein
