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Pumpkin Pie

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About The Pumpkin
Pumpkin
The key lime (Citrus aurantifolia Swingle) is in a class all of its own. Much smaller than regular "Persian" limes, the key lime ranges in size from a ping-pong ball to a golf ball (about 10cm to16cm in circumference).The peel is thin, smooth and greenish-yellow when ripe. The flesh is also greenish-yellow and full of highly poly embryonic seeds (two or more plants from one seed). The interior is divided by 10 to 12 segments, quite juicy and has a higher acidity than regular Persian limes. Key limes have a very distinctive aroma, which makes them valuable for culinary use

Homemade Fresh Pumpkin Pie
Chunks of pumpkin are boiled on the stove and then mashed with evaporated milk, sugar, eggs, and spices to create the filling for a shortening based crust in this delectably rustic Thanksgiving classic.

Homemade Fresh Pumpkin Pie

 

PREP TIME 60 Min
COOK TIME 40 Min
READY IN 1 Hrs
Original recipe yield 1 - 9 inch pie

 


 

Servings 8

INGREDIENTS (Nutrition)

2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel.

  3. Return pumpkin to the saucepan and mash with a potato masher. Drain well.

  4. In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.


     

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Check out the top 10 Pumpkin Pie Baking Tips. The best Key Lime Pie! Plus what do you enjoy with your Key Lime Pie? at my Squidoo Lens.

     

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