Thanksgiving is right around the corner and I can already smell the Pumpkin Pie baking. I certainly can’t wait to taste it. Pumpkin pie has been on my mother’s table on Thanksgiving since I could remember. In fact Pumpkin Pie may very well be the second runner up to Turkey as Thanksgiving’s mascot. This recipe can be used with either canned or cooked pumpkin. For those of you who would like to try cooking fresh pumpkin for your pie, I have included directions on how to cook the pumpkin.
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How to Cook Pumpkin for Pie
- 1 Pumpkin
Cut pumpkin in half and remove all seeds and trim away from the rind. Next, cut the pumpkin into chunks. Place pumpkin chunks in a large pot with 3 or four tablespoons of water (do not over add water as water in pot will increase during cooking from pumpkin). Cook on a low heat until there is enough water in the pot to bring to a boil. Continue to boil pumpkin until it is tender and most of the water has cooked back out. This usually takes around two hours. Using a potato masher, mash pumpkin up as well as possible. Allow mashed pumpkin to become cool before using it in your pumpkin pie recipe.
- 2 Eggs
- 2 Cups Splenda
- 1 Stick of margarine, melted
- 4 Tablespoons of Self Rising Flour
- 2 Cups of canned milk (open with can opener)
- 2 Cups mashed cooked or canned pumpkin
- 1/2 Teaspoon Ground Cinnamon
- 1 9 inch Unbaked Pie Crust
Preheat Oven at 400 degrees. In a large mixing bowl, use a hand mixer to combine eggs, artificial sweetener Splenda, melted margarine, flour, canned milk, mashed pumpkin, and ground cinnamon. Mix ingredients well. Pour into unbaked pie crust. Bake pie on bottom rack in oven at 400 degrees for 35 minutes. Remove pie from oven and allow pie to cool. Enjoy! **Note: You can end up serving the pie warm by placing it on a warming tray when ready!
Serves Approximately 8
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