• 4 cups fresh pumpkin, cooked and mashed
  • 1 (14 ounce) can sweetened condensed milk
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) deep dish pie crust


Note: Can freeze leftover processed pumpkin to use for future pies. Ready in: approx. 1 Hour 5 minutes. Makes 1 - 9 inch deep dish pie (8 servings).

Directions for cooking pumpkin:
Cut pumpkin in half or quarters and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.

Directions for pie:
1 Preheat oven to 425 degrees F (220 degrees C.)
2 In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Add cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
3 Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.

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Submitted 6/13/05.
Submitted By: Meryl
Creamy Pumpkin Pie