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| Mrs. Sigg's Fresh Pumpkin Pie Recipes |
- PREP 20 mins
- COOK 1 hr
- READY IN 14 hrs 40 mins
Ingredients
Original recipe makes 1 - 9 inch pie
- 1 sugar pumpkin
- 1 recipe pastry for a 9 inch single crust pie
- 2 eggs
- 1 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons pumpkin pie spice
- 1 (12 fluid ounce) can evaporated milk
Directions
- Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
- In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
- Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
- Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
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