Mrs. Sigg's Fresh Pumpkin Pie The Best Recipes

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Mrs. Sigg's Fresh Pumpkin Pie

"Pass the whipped cream and revel in the looks of sheer ecstasy on everybody's face! Fresh pumpkin have to be used so as for it to have the first-class taste and texture. Believe me, sparkling pumpkin is better than canned!!"

Ingredients :

1 sugar pumpkin
1 recipe pastry for a nine inch unmarried crust pie
2 eggs
1 cup packed light brown sugar
1 tablespoon all-reason flour
half teaspoon salt
2 half teaspoons pumpkin pie spice
1 (12 fluid ounce) can evaporated milk

Instructions :

Prep : 20M	Cook : 8M	Ready in : 14H40M

Cut pumpkin in half of and eliminate seeds. Place reduce side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 ranges F (a hundred sixty five ranges C) for 30 to forty mins, or till the flesh is soft 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, barely beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after every addition.
Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil round the threshold of the crust to save you over browning.
Bake 10 mins at 450 stages F (230 tiers C), then lessen the oven temperature to 350 ranges F (a hundred seventy five tiers C). Bake an additional forty to 50 mins, or till a toothpick inserted near the middle comes out clean. Remove the strip of foil about 20 minutes earlier than the pie is achieved in order that the threshold of the crust could be a mild golden brown. Cool pie, and refrigerate in a single day for nice taste.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, cook dinner it frivolously, and make clean-up less complicated.

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