I have been trying for years to produce a pumpkin pie that tastes just like my Mother's. Even though I follow the recipe exactly, it never quite tastes at good as hers. I know the difference is the special secret ingredient "Love". Don't get me wrong, this recipe is fabulous, quick and easy to make, and it will melt in your mouth. I am passing on my Mother's recipe and all the love that goes along with it.
- 2 Cups Fresh Roasted Pureed Pumpkin**
- 1 1/3 Sweetened Condensed Milk
- 1 Brown Egg
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Grated Nutmeg
- 1/4 Teaspoon Ginger
**I purchase at the Mellon Farm in New Lebanon, Ohio or grow a small variety pumpkin called "Pumpkin Pie Pumpkin". Cut the pumpkin in half and remove the seeds for roasting. Place the pumpkin skin side up in a baking dish with a 1/2 cup of water. Roast in a preheated oven at 400 degrees for one hour. Pumpkin can then be easily scraped out of rind. (Tip: If you have dogs, give the roasted pumpkin rind to them. They love it.) Puree the pumpkin until smooth. I process several pumpkins at a time and then freeze the puree in 2 cup portions for use in pies, bread, muffins, and homemade dog treats year round.
Mix all ingredients in a blender until thoroughly mixed and pour into pie crust (see prior posting for Pecan Pie for crust recipe). Bake in preheated oven temperature of 375 degrees for 50 - 60 minutes.
I hope you enjoy this traditional family favorite.