Twice Baked Pumpkin Pie

November 24, 2006

Twice Baked Pumpkin Pie

From Forever Yong Farm, Arivaca

1 (9″) unbaked pie shell
1 (14 ounces) can sweetened condensed milk (not evaporated milk)
~20 ounces pumpkin puree (you will need approx. a 3 lb pumpkin for 1 pie, and 5 pounder for 2 pies)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons brandy (optional)

Preheat oven to 350 degrees.  Cut pumpkin into quarters and bake till tender (about 40 minutes).  Let cool and scoop out pumpkin meat.  Preheat to 425 degrees.  Puree or mash baked pumpkin.  In a large bowl, combine all ingredients then pour into pie shell.  Bake 15 minutes.  Reduce temperature to 350 and bake 35-50 minutes longer or until knife inserted 1 inch from edge comes out clean.  Let cool on rack.

Note: you can freeze unused baked pumpkin meat, completed filling or baked pies for later use.

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