Mom’s Pumpkin Pie

Mom's Pumpkin Pie

Recipe type: Deserts
  • 3 cups pureed pumpkin
  • 1 can of sweetened condensed milk
  • ⅓ cup brown sugar
  • 4 eggs
  • 2 tsps cinnamon
  • 1½ tsps ginger
  • 1 tsp cloves
  1. Mix all together.
  2. Pour into two 8" pie crusts or one 9" deep dish pie crust.
  3. Bake at 400 degrees for 15 minutes then lower temperature to 350 degrees for 45-50 minutes or till tests done.
  4. TIP: to make pureed pumpkin cut pumpkin in half, scoop out seeds and strings, put in 350 degree oven and bake till tender.
  5. Scoop out flesh and puree in blender.
  6. Sometimes all the pumpkin filling does not fit in the pie shells so I put it in an empty pie pan and bake it---less calories.

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