Pumpkin Patch Pie Recipe

Pumpkin Patch Pie Recipe photo by Taste of Home

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If you'd like to make pumpkin pie from a fresh pumpkin, here's and easy recipe that eliminates the guesswork. Use a pie pumpkin for maximum flavor.—Jane Van Deusen, Oneonta, New York

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Pumpkin Patch Pie Recipe

Prep: 1 hour 55 min. Bake: 1-1/4 hours

Yield: 6-8 Servings

115 75 190

Ingredients

1 medium pie pumpkin (about 3 pounds)
2/3 cup sugar, divided
1-1/2 teaspoons ground cinnamon, divided
1/8 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs, lightly beaten
1 can (5 ounces) evaporated milk
1/2 cup milk
Pastry for single-crust pie (9 inches)

Directions

Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Remove loose fibers and seeds from the inside and discard or save seeds for toasting. In a small bowl, combine 1/3 cup sugar, 1/2 teaspoon cinnamon and salt; sprinkle around inside of pumpkin.
Replace the top. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 1-1/2 hours or until very tender. Cool.
Scoop out pumpkin; puree in a blender until smooth. Place 2 cups pureed pumpkin in a large bowl. Add the ginger, nutmeg and the remaining sugar and cinnamon. Stir in the eggs, evaporated milk and milk.
Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate. Flute edges or decorate with pastry leaves. Pour filling into crust.
Cover edges with foil. Bake at 375° for 75-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Yield: 6-8 servings.

Editor's Note: Additional pastry will be needed to decorate pie with pastry leaves.