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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Dec 16, 2011

Pumkin Pie to use your Pumpkin Puree

Now that you have your pumpkin puree, time to make pies.  The recipe can be made as indicated OR you can replace the 5 ounce can of evaporated milk with a 5 ounce can of sweetened condensed milk.  If you like a sweeter pie or if you are using a pumpkin or squash that isn't as sweet as a pie pumpkin or neck squash (pumpkin), then this is the option for you.

  4 Cups Pumpkin Puree                                                           1 Tsp Nutmeg
  1 Cup Brown Sugar                                                                12 Ounce Evaporated Milk
  3 Large Eggs                                                                         5 Ounce Evaporated Milk
  2 Tsp Cinnamon                                                                     2 - 9 Inch Pie Crusts

Preheat oven to 425.  Put pie crust into 9 inch pans.  With a mixer, blend all of your ingredients together.  Pour the mixture into your pie crusts.  Bake the pies for about 10 minutes, and then reduce the heat to 325.  Cook the pies for about an hour until set.

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