My daughter asked me to bake a pie, using pumpkin from the garden. So I googled it, found a recipe, and with some modifications (well, a lot of modifications), I did it. Ugly? Yes, but I’m sure yours will be prettier.
Here’s the recipe I used (with some modifications.) Mrs. Sigg’s Fresh Pumpkin Pie It makes a 9 inch pie.
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I think this was the first fresh pumpkin pie I had ever baked, and it was NOT pretty. I should have covered the edges of the crust with foil, as the recipe suggested, or used a pie crust shield. But, it tasted good!
Now, normally, one would have found the recipe first and bought the ingredients to be sure everything was on hand, right? Let’s just say I didn’t do that! I had to substitute for a few of the ingredients. So, the pie was actually a bit of an experiment.
I didn’t have any evaporated milk, so I had to improvise. To get one cup of evaporated milk, simmer 2 1/4 cups of milk until it is reduced to one cup. (The recipe calls for 12 ounces, so you’ll have to simmer a bit more milk.) You can also just use half and half, heavy cream or whole milk as a substitute, but the flavor won’t be as rich.
I didn’t have any pumpkin pie spice, so I used cinnamon, ginger, and cloves, instead.
I realize it’s not the most beautiful pie (see the knife marks in the middle, where I tested to see if it was done? Oh, and the imprint from the forgotten pumpkin seed, and the too brown crust), but it was good!
While I was in the baking mood, I had to make some pumpkin muffins too. (My preference is muffins over pie, but that isn’t true for anyone else in my family!)
Last of all, these are my measuring cups. If you need some new ones, these are a good choice. I love them for several reasons (they’re colorful and sturdy), but mainly because the measurements are easy to read. After all these years, I’m happy to have some that don’t frustrate me. It’s a little thing, I know, but sometimes the little things are the happiest things.
If you try this recipe, let me know how you like it. I usually rely on canned pumpkin for baking and very rarely use fresh. I loved the results, and fresh is always better. So I’ll try to use fresh pumpkin more often!
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