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Category: Dessert
Pumpkin Patch Pie - TastyPlanner.com
Chef: Windra
I’ve made this once and absolutely love it!!!
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 each ground ginger and nutmeg
3 eggs, lightly beaten
1 can(5 oz)evaporated milk
1/2 cup milk
pastry for a single-crust pie (9 inches)
Instructions
wash pumpkin; cut a 6-in circle around stem. remove the 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 of sugar, 1/2 teaspoon of cinnamon and salt; sprinkle around inside of pumpkin. replace the top. place in a greased 15″ × 10″ × 1″ baking pan. bake at 325 degrees 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 bowl. add ginger, nutmeg and remaining sugar and cinnamon. stir in eggs, evaporated milk and milk.
place pastry in a 9in pie pan. trim pastry to 1/2in beyond edge of pie plate. flute edges or decorate with pastry leaves. pour filling into crust.
cover edges with foil. bake at 375 degrees for 75-80 minutes or until a knife inserted near the center comes out clean.
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