2 eggs, beaten
1 cup of pumpkin pulp (fresh or 1 regular size can)
3/4 cup of sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice mix
1 can evaporated milk
1 9 inch deep dish pie shell
Preheat oven to 425 degrees. Combine all engredients and mix well. Pour into pie shell and bake for 15 minutes at 425 then lower the oven temperature to 350 degrees and bake for 45 minutes longer. Test to see if done by inserting a clean knife blade into the center. If it come out clean, the pie is done.
This recipe is great with either fresh or canned pumpkin. If you want to use fresh (it does taste different), get a small pie pumpkin, cut it in half and scoop out the seeds. Put it cut side down on a cookie sheet and bake until inside is soft and outside has browned a bit. Scoop out the pulp and measure enough for this pie (probably about 1/4 of the whole pumpkin). The rest can be frozen to use later.
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