Pumpkin Pie

Thanksgiving is upon us! Its the most magical time of the year....

I made this pumpkin pie a few years back, and it is simple and delicious. I got the main recipe idea from a recipe sticker on the pumpkin!

Ingredients
1 10 oz ball of tart and pie dough
1 sugar pie pumpkin
Couple dabs of butter
1 1/3 cup smooth pumpkin puree
1 1/3 cup sweet condensed milk
1 egg
1 1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Cardamon Creme


Preheat oven to 350.

Cover a baking sheet with aluminum foil. Smear some vegetable oil or butter on the foil so the pumpkin will not stick.

Cut the pumpkin in half and remove the seeds. Scoop out the guts and seeds. You can either discard the seeds and guts or save them for later to make pumpkin gut bread and spiced pumpkin seeds.

Sprinkle a pinch of cinnamon and nutmeg and sprinkle over the pumpkin fresh. Take a dolop of butter and put on the flesh and cavity of each of the pumpkin. Place the pumpkin halves, flat side down, on the aluminum foil.

Bake the pumpkin for 1 hour to 1.5 hours on 350.

Remove and cool until you can handle the pumpkin with your hands. Scoop out the flesh with a spoon and puree in a food processor until smooth. If the flesh is too watery, drain. Measure out 1 1/3 cup of the pumpkin puree. You can take any remainder and store in a plastic container in the freezer.

Add the condensed milk, egg, and other spices to the food processor and blend until incorporated.

Pour the pumpkin mixture into a prebaked 9 inch pie shell.

Preheat the oven to 375.

Bake at 375 at 55 to 65 minutes.

If you find that that crust is starting to burn, place some aluminum foil around the crust.

Cool before serving!


Serve with Cardamon Creme

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