Ingredients Jump to Instructions ↓

  1. 1 medium sugar pumpkin

  2. 1 teaspoon ground nutmeg

  3. 1 teaspoon ground ginger

  4. 1 teaspoon salt

  5. 3 cups evaporated milk

  6. 4 eggs, beaten

  7. 2 (9 inch) unbaked pie crusts

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F (200 degrees C). Cut out top of pumpkin and clean out all seeds and strings from inside. Slice pumpkin vertically into 3 inch wide strips. Place strips onto a baking sheet. Bake in preheated oven for about 1 hour. Once done, scrape the pumpkin from the skins, then beat with a mixer or puree in a food processor until smooth. Preheat oven to 425 degrees F (220 degrees C). Mix the nutmeg, ginger, salt, evaporated milk and eggs with the pumpkin puree. Pour mixture into two 9 inch pie crusts. Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 40 minutes, or until toothpick inserted into center comes out clean. Cool and refrigerate.


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