Pumpkin Pie From Scratch #Recipe
Sunday, November 25, 2012 Posted by Aleksandra Nearing
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.
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
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!
November 25, 2012
I am so impressed with you right now!
November 28, 2012
You are definitely a mama of all trades. I still have my pumpkins out, but I'm too lazy :)
November 30, 2012
This looks amazing!
January 01, 2013
Wow! I am so impressed!
January 20, 2013
I love the thought of using a white pumpkin for a pie...did it look much different or did all of the spices and brown sugar make it look fairly "norm"?? It sounds delicious!