Spicy Pumpkin Pie

Made from real pumpkin, this pie is richer and more flavorful than any pie made from canned pumpkin. Added spices turn this from so-so to so, so good.

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Member Recipe By efarrings

ingredients 11
Prep Time 45 min
Total Time 2 hr 0 min

Ingredients

1: refrigerated Pillsbury pie crust

1: md. sized baking pumpkin

1/2: C. sweetened condensed milk

1/2: C. packed dark brown sugar

1/3: C. white sugar

1/2: tsp. salt

2: eggs plus the yolk of a 3rd egg

2: tsp. cinnamon

1: tsp. ground giner

2: tsp. (separated) pumpkin pie spice

1/4: tsp. each of nutmeg, ground cloves, and allspice

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Directions

1 Cut cleaned out pumpkin into 6-8 slices.
2 Cook in 6 inches of boiling water and 1 tsp. of pumpkin pie spice.
3 Cook for about 30 min on med heat, until meat falls away from rind simply by lifting in w/ fork.
4 Preheat oven to 425 degrees.
5 Follow instructions on Pillsbury refrigerated pie crust box.
6 Collect all pumpkin meat in a large bowl and whip until smooth.
7 Combine dry ingredients in a med. bowl. Add eggs. Add pumpkin puree and stir.
8 Add sweetened condensed milk, whisk until smooth. Fill crust.
9 Cook at 425 for 15 min., then decrease temp to 350 and cook for about 40 minutes (or until firm)
10 Best served chilled with cool whip!