Serves: 5
Total Calories: 277
Line pie plate with pastry. Stir eggs and milk into pumpkin. Add sugar, salt, and spices and mix well. Pour pumpkin mixture into pastry and bake at 450° for 10 minutes, then reduce heat to 350° and bake for an additional 30 minutes, or until a knife inserted in the center comes out clean.
*Pumpkin Purée: Cut pumpkin in half and remove seeds; peel and cut into 1-inch cubes. Put cubes into a saucepan and add 1/2–1 cup water (only enough to keep pumpkin from burning). Cover saucepan and simmer pumpkin, stirring often, until it becomes thick and mushy. Mash pumpkin or whirl in a blender to purée.
Note: Yellow squash can be substituted for pumpkin in this recipe.
Fun Fact: There are 1.5 million pumpkins produced in the United States each year, with the majority harvested in the month of October. The top pumpkin-producing states in the nation include California, Illinois, Indiana, and Pennsylvania, with Illinois producing the most.
This Fresh Pumpkin Pie recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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