Pumpkin Pie, made from scratch

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 cup Evaporated milk

• Baking & Spices

  • 1 cup Granulated sugar
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 Pie crust, prepared

• Dairy

  • 1/2 stick Butter

Found on tasteofsouthern.com

Description

Ingredients

• 2 cups Cheese Pumpkin, or Sugar Pumpkin, baked and mashed.
• 1 prepared Pie Crust
• 1 cup Granulated Sugar
• 2 Eggs
• 1 cup Evaporated Milk
• ½ stick Butter, melted
• ½ teaspoon Salt
• 1 teaspoon Ground Ginger

Directions

• Rinse the outside of the pumpkin under cool running water, pat dry.
• Carefully slice the pumpkin in half. You’ll need a sharp knife, it’s tough.
• Slip your fingers under the seeds, lift up, and remove seeds. Do not discard.
• Scoop out any remaining membrane and strings.
• Line a baking sheet with aluminum foil and spray with a coat of oil.
• Place pumpkin halves on foil, split side down.
• Bake at 400º for 35-40 minutes or until fork tender. Remove from oven, let cool.
• Using a large spoon, scoop out the insides of the pumpkin and place in a large mixing bowl.
• Using a potato masher, or fork, mash the pumpkin until it’s as smooth as possible.
• Add sugar.
• Add evaporated milk.
• Add salt.
• Add ground ginger.
• Add melted butter.
• Use a fork and mix this all together really good.
• Break eggs into a small bowl, then add them to the filling.
• Again, with a fork, mix this together until the eggs and butter are well incorporated.
• Butter your pie plate really well, and place the prepared crust in the dish.
• Place the pie crust dish on a baking sheet.
• Pour filling into prepared pie crust, letting it spread out evenly.
• REDUCE HEAT to 350ºF and bake 30-35 minutes, or until a toothpick inserted in center comes out dry.
• If crust edges begin to brown or burn, cover with strips of aluminum foil until the pie is fully baked.
• Remove from oven, place on a wire rack and let cool.
• Enjoy!