Pumpkin Pie
A simple pumpkin pie recipe using either butternut squash or pumpkin puree that the whole family will love.
Ingredients
- 2 cups butternut squash or Pumpkin puree (homemade or store-bought)
- 3/4 cup white granulated sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 2 eggs, beaten
- 15 oz evaporated milk
- pie crust (homemade or store-bought)
Instructions
MIX PUREE AND SPICES
- Place the butternut squash or pumpkin puree in a large bowl.
- Add the sugar, cinnamon, ginger, and nutmeg. Stir by hand to mix thoroughly.
ADD EGGS AND MILK
- Add the eggs and stir by hand until mixed throughly.
- Slowly add and gently stir the evaporated milk into the puree and egg mixture.
PREPARE FOR THE OVEN
- Preheat oven to 425°
- Place pie shell in the bottom of a pie plate.
- Gently pour the pumpkin pie filling into the pie plate.
- Create a crust guard: Tear off a piece of aluminum foil that is large enough to cover the entire pie plate. Fold this in half and cut out a circle from the center. Open the foil up and lay over the edge of the crust. If the circle is too small, fold in half and cut a larger circle. If the circle is too large, adjust by folding an inch or so over itself to shrink the size.
BAKE THE PIE
- Place the pie in the 425° oven for 15 minutes. Reduce temperature to 350° and bake for 40 minutes or until a fork inserted in the middle comes out clean. Remove the crust guard for the last 10-15 minutes.
- Cool on wire rack for 2 hours. Serve immediately or store in a refrigerator.