Cinderella Pumpkin Pie

A medium to large-sized (6-7-pound) Cinderella Pumpkin yields around 3-4 cups of mashed pumpkin. This puree can be used in all recipes calling for canned pumpkin.

Baking Method

  • Cut the pumpkin in half and discard the stem section, seeds and pulp. Save the seeds and roast for later!
  • In a shallow baking dish, place the two halves face down and cover with foil.
  • Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours until tender.
  • Once the baked pumpkin has cooled, scoop out the flesh, and puree or mash it. (for a thicker puree, you can take a cheesecloth and squeeze out all excess juice. We also recommend blending it for a smoother texture.)

note: we don’t recommend boiling the pumpkin as excess water can be absorbed into the pumpkin flesh.

Ingredients

  • 2 and half cups of pumpkin puree
  • One 14-ounce can of condensed milk
  • 3 eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 One 9 inch unbaked pie crust  (curl edges)

Directions

1.    Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

2.    Reduce oven temperature to 350 degrees F and continue baking for 35 minutes. Cool. Garnish as desired. (i.e. crushed pecans)

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