~Terri Guillemets
BEST PUMPKIN PIE
3 eggs for fresh pumpkin
1 1/2 cups fresh pumpkin
1/4 cup packed brown sugar
1/2 cup white granulated sugar
1 1/2 cups canned evaporated milk
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon clove
Bake at 425 degrees for 15 minutes and reduce the heat to 350 degrees for an additional 40-45 minutes.
I make mine in a blender so that the pulp from the pumpkin dissolves. If your pumpkin is in the freezer, take it out to thaw in the refrigerator the day before...
I add the three eggs and pumpkin and then mix in the blender...
Add the rest of the ingredients and mix again until everything is blended...
Pour into the unbaked pie shell. I usually cover my crust with foil to prevent it from over baking, but there are pie crust shields that you can use instead...
When it's finished baking, let it cool and then refrigerate...
If you have leftover dough, just roll it and sprinkle with a cinnamon/sugar mix...
Roll and moisten the raw edges. Place on a foil, raw edge down, and bake along with the pie. As young kids, my sister and I enjoyed eating these "cinnamon rolls". Even today, I enjoy it with my coffee...
One thing you'll notice with a real pumpkin vs the canned, is the color. The pie with the fresh is lighter in color, mainly because it doesn't have food coloring and all the other additives to it. You'll get raves and requests for recipes on this. Two of my daughters-in-law have my pie recipe and this is what they make now. Enjoy!
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