Pumpkin Pie Recipe With Fresh Pumpkin And Evaporated Milk
Nothing says fall quite like a warm slice of pumpkin pie. While there are plenty of canned pumpkin options available, there's something special about using fresh pumpkin in your baking. This recipe for pumpkin pie with fresh pumpkin and evaporated milk is sure to become a family favorite.
Ingredients:
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
For the filling:
- 2 cups fresh pumpkin puree
- 1 can (12 oz) evaporated milk
- 2 eggs, lightly beaten
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 375°F.
2. Make the crust: In a large mixing bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs. Add the ice water and mix until the dough comes together. Roll out the dough on a floured surface and transfer it to a 9-inch pie dish. Trim the edges and prick the bottom with a fork.
3. Make the filling: In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, and salt. Mix until well combined.
4. Bake the pie: Pour the filling into the prepared crust and bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Let the pie cool before serving. Enjoy!
Meta Description:
This pumpkin pie recipe with fresh pumpkin and evaporated milk is sure to become a family favorite. Learn how to make this delicious fall dessert from scratch!
Meta Keywords:
pumpkin pie, fresh pumpkin, evaporated milk, fall dessert, homemade