Pumpkin Pie From Scratch #Recipe

I have pumpkin fever.  Every time I hit the grocery store I come home with some type of squash or pumpkin.

The other month, a white beautiful pumpkin caught my eye, and I refused to let it go to waste on a pumpkin carving.  Here it is pureed with a bit of water.

We gutted it (saved some seeds to plant and the rest to roast!), cooked it in the oven then pureed it.  I am saving a portion for our morning smoothies and the rest will be pied.

2 cups pumpkin puree
1/2 cup milk
2 large eggs
1 tsp vanilla
2/3 cup brown sugar
1/3 cup sour cream
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
½ tsp ginger
1 teaspoon salt

Preheat oven to 425 degrees.  Bake for 50 minutes or until well done.  Enjoy…and indulge in a dollop of freshly whipped cream!


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge