Tank Cooks Pumpkin Pie from scratch

Happy Thanksgiving 

Send recipes to NJTank99@gmail.com 

Ingredients 

• 2 cups Pumpkin Puree 
• 1 can evaporated milk 
• 12 ounces 
• ½ cup dark brown sugar packed
•  ⅓ cup white sugar 
• ½ teaspoon salt 
• 2 eggs 
• 1 egg yolk
•  2 tsps. cinnamon
•  1 tsp. ground ginger 
• ¼ tsp. nutmeg 
• ¼ tsp. Cloves 
• ¼ tsp. lemon zest 
• 1 pie crust 

Pumpkin Puree

1. Cut the pie pumpkin in half and scoop out the guts. Cook face down on a greased baking sheet until fork-tender. 30-45 minutes at 350°F. 
2. Once cool enough to handle, scoop out the flesh and puree with an immersion blender. Pumpkin Pie

Instructions 

1. Preheat oven to 425 F 
2. Add sugar, salt, spices, and lemon zest to the bowl and mix. 
3. Beat the eggs very well and add them to the bowl of mixed ingredients. 
4. Mix in YOUR HOMEMADE pumpkin puree and evaporated milk and combine well. 
5. Pour into a pie crust 
6. Bake at 425°F for 15 minutes, then turn the oven down to 350°F and bake an additional 40-50 minutes.  If the crust starts to darken, cover it with tin foil for the remainder of the bake. 
7. The pie is done when the centre reaches a temperature of 175°F. A knife should come out almost clean.  Just a speck or two of filling on it. 
8. Let it cool and set it up on a wire rack.