Saturday, November 21, 2015

Fresh Pumpkin Pie

Ready for that fresh pumpkin pie taste? Look no further! This pie turned out PERFECT! I am not a huge fan of pumpkin pie, but this pie was amazing and it will be hard to make them from canned puree in the future.


1 recipe for Fresh Pumpkin Puree
1 (14 oz.) can low fat sweetened condensed milk
1/2 c. heavy whipping cream
2 Tbs. cornstarch
2 Tbs. molasses
2 Tbs. oil
1 Tbs. cinnamon
1 tsp. ginger
1/4 tsp. salt
3 eggs
1 pie crust (homemade or store bought)

Preheat the oven to 375 degrees. Using the food processor with your fresh pureed pumpkin still inside, add the condensed milk, whipping cream, cornstarch, molasses, oil, seasonings and eggs. Puree on high for about a minute, and then pulse until you get the consistency that you are looking for.

Place your pie crust in a pie dish and crimp the edges. Pour the pumpkin pie batter into the prepared pie crust. Bake in the oven for one hour, checking to make sure that the center of the pie is fully cooked. Make sure the pie is fully cooled to room temperature before refrigerating. 

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