This recipe is SUPER easy and the prep takes almost no time at all, but the results are phenomenal!
3 large eggs
15 ounces pure pumpkin puree (this worked out to 2 cups of my home-grown pumpkin)
1 can (12 ounces) evaporated milk
3/4 cup packed brown sugar
1 Tb cornstarch
1 tsp vanilla
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp salt
Whipped Cream (who am I kidding, this isn't optional!)
I confess, I cheat on my pie shells. I purchase pre-made, frozen pie shells (Tenderflake Deep-Dish are great), which makes whipping up a pie wayyyy too easy! That's why I love this recipe so much- tastey homemade pie that only takes a few minutes of prep work.
Preheat oven to 325 degrees. Whisk together ingredients in a large bowl and pour into your pie shell. Bake for 50-55 minutes, until you can poke the center with a toothpick and it comes out clean. Enjoy!
This recipe will fill one deep dish pie shell to the top, or two regular pie shells 3/4 of the way.
Hint: If you are using your own processed pumpkin, I recommend you puree it before using. The first time I preserved pumpkin I just boiled large pumpkin meat chunks and then mashed them with a potato masher. This was ok for muffins, but it resulted in a stringy texture in my pies that I wasn't so fond of. Before using my pumpkin this year I put it through a food processor and the texture was smooth and much more to my liking!