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Fall Harvest Pie

Nothing like a fall harvest pie to experience the the warmth of the fall season.

the pumpkin pie

Pumpkin is very versatile in making muffins, bread, jam, marmalade, crepes, soups and not just for jack-o-lanterns. The contents, the meat of the pumpkin freezes well for future uses.

I prefer to use real pumpkin rather than canned just a personal preference.

1.5 cups of cooked pumpkin + 1 Tablespoon cornstarch
/3 cup packed brown sugar
1 1/4 cinnamon
1/2 teaspoon ginger
pinch of nutmeg – more if you like the taste
1/4 teaspoon salt
1 cup milk – evaporate preferably
1/4 cup dark rum
3 eggs

If you use real pumpkin I suggest that you blend it in a blender first, otherwise it make be stringy.

Mix everything together – for a pie pastry follow this recipe. Or you can buy one.. Pour into the pie shell. Bake at 450 degrees. Bake 35- 45 minutes or longer insert a knife, if it comes out clean then it’s done.

Serve warm with whipped cream or ice cream.

For more pumpkin recipes.

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