PUMPKIN PATCH PIE

Pumpkin Patch Pie image

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

Provided by Taste of Home

Time 3h10m

Yield 8 servings.

Number Of Ingredients 11

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 large eggs, lightly beaten
1 can (5 ounces) evaporated milk
1/2 cup whole milk
Pastry for single-crust pie (9 inches)
Whipped cream and ground cinnamon, optional

Steps:

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 15x10x1-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; pour filling into crust. , Cover edges with foil. Bake at 375° for 75-80 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. If desired, top with whipped cream and cinnamon before serving.

Nutrition Facts : Calories 341 calories, Fat 15g fat (9g saturated fat), Cholesterol 107mg cholesterol, Sodium 243mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 2g fiber), Protein 8g protein.