WANT THE BEST TASTING
PUMPKIN PIE?
Bake one from scratch.
1. Use a fresh sugar pumpkin,
about 4 pounds.
2. Remove seeds, slice sections,
roast cut sides down, 1-hour
in 425˚ oven. Let cool.
3. Scoop out flesh with spoon
into food processor.
Process until smooth,
measure out 3 cups.
4. Mix with 6 whole eggs,
1-1/2 cups brown sugar,
1 tbsp heavy cream,
2 tbsp cornstarch,
1-1/2 tsp cinnamon,
1-1/2 tsp ground ginger,
1/4 tsp nutmeg.
1 tsp vanilla extract,
3 cups evaporated milk.
5. Whisk into 2 pre-baked pie shells.
Bake 30-40 minutes in 325˚ oven
until all but the centers are set.
6. Cool completely on wire racks.
Serve with whipped cream.
(You'll be glad you made them
from scratch.)
