Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 cups water -- warm from the tap

  3. 2 cups cooked pumpkin -- cooked fresh in a

  4. pressure cooker

  5. 2 eggs -- well-beaten

  6. 1 1/4 teaspoons ground cinnamon

  7. 3/4 teaspoon ground ginger

  8. 1/4 teaspoon ground nutmeg

  9. 1 pinch ground cloves

  10. 14 ounces sweetened condensed milk -- (1 can)

  11. 1 9 inch pie shell

Instructions Jump to Ingredients ↑

  1. To cook the pumpkin in a pressure cooker: Cut open the pumpkin (do not use one that has been used as a jack-o-lantern, it will be dry and stringy). Remove the stem completely, as well as the seeds. Scrape out as much of the slimy orange strings as you can without removing any of the flesh. Quarter the pumpkin from top to bottom. Cut each of the quarters into 2 inch slices. Cut each slice into 2 inch cubes. Place as many cubes as will fit into the cooker (Be sure the removable false bottom is in place; this will keep the pumpkin from burning.) Add hot tap water and cook as per manufacturer's instructions for 15 to 20 minutes after the pressure cap begins to jiggle. (If you have a pressure cooker with adjustable pressure, use medium.) Lay the cooked pumpkin out to cool. As soon as it's just warm enough to handle comfortably, carefully peel the skin off each piece.

  2. Drain by grabbing a double handful at a time and squeezing the water out. I like a nice dense pie, but if you like a softer pie, leave a little water in the pumpkin. Either way you must squeeze out most of it. The pumpkin can be used immediately or frozen at this point. I like to freeze it in 2 cup portions so it is easy to defrost enough for just one pie. It keeps very well frozen for seven or more months. In my house however, no matter how much I seem to freeze, I find myself baking the last one on my birthday in April.

  3. Preheat oven to 350øF.

  4. Prebake the homemade pie crust partially. (I like to add a little sugar and cinnamon to the flour before I mix the crust). Heat the oven to 425øF.

  5. Beat the eggs with the spices.

  6. Beat in the sweetened condensed milk.

  7. Add the pumpkin and mix until incorporated. (Never, Never, Never pur‚e the pumpkin.)

  8. Batter should be somewhat liquid. Pour into partially baked pie shell.

  9. Bake for 15 minutes and then lower heat to 350ø and bake for 45 minutes or until a knife inserted into center comes out clean. Cool. Then eat it all yourself and bake another you can share with your friends.

  10. Yields 9-inch


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