Pie from Fresh Pumpkin - Recipe

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PIE FROM FRESH PUMPKIN

I developed this recipe because in most recipes pumpkin pie made with fresh pumpkin is a sloppy mess. My daughter requests this every year for her birthday instead of cake and even people who tell me they don't like pumpkin pie often find they like this.

any pie crust recipe or prepared unbaked pie crusts (such as Pillsbury)
8 cups fresh pumpkin puree
1 tsp. salt
2 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
2 cups dry milk powder
8 eggs
2 cups sugar

Cut pumpkin in half and bake cut side down in a 400°F oven on a jelly roll pan or cookie sheet until tender. Cool, then puree flesh of the pumpkin WITH the juice from the pan in a blender.

In a large bowl thoroughly whisk together all ingredients. Allow to stand for 10 minutes until milk powder is dissolved and stir. Pour into three unbaked pie shells.

Bake on the bottom rack in a 400°F oven until a toothpick comes out clean (about 1 hour but may need to go a bit longer) for the last half hour cover the crust with aluminum foil to avoid burning.

Cool on a wire rack then refrigerate.

Serve topped with whipped cream or ice cream.

Makes three (8-inch) pies.

Submitted by: Carolyn Widhalm

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