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Posted October 29, 2010 | comments Leave a comment

Dreamy Creamy Pumpkin Pie

1 Heirloom Banana Pumpkin
12 oz. can evaporated milk
2 eggs
3/4 c. sugar
1 tlsp. flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. vanilla extract
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/8 tsp. ground cloves
2 (9 inch) pie shells

Cut pumpkin in half, remove seeds and skin. Dice meat and simmer in 1 - 1 1/2 c. water for 1 1/2 to 2 hours until creamy. (Add more water as needed if too thick.) Measure out 15 oz. pumpkin and cool down. (Extra pumpkin may be frozen). Whisk all ingredients together - may be slightly lumpy and place in 2 pie shells. Preheat oven at 450º. Bake at 450º for 20 minutes; reduce to 350º for 40 minutes. Let cool and serve.

Ray Kirkpatrick - Woodstock, VA


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