Holly’s Pumpkin Pie
Here’s a great pumpkin pie recipe you can make from fresh pumpkin. Canned pumpkin (15 oz can) can be substituted.
What You Need:
1 pie crust
2 cups of pumpkin puree
3/4 cups granulate sugar
1 cup of milk (2% or higher fat)
2 large eggs
1 tablespoon vanilla extract
1 tablespoon pumpkin pie spice
Method:
Preheat oven to 425 degrees.
Place pie crust in pie plate. Press to bottom and sides. Trim or fold over excess.
Mix all ingredients together until well combined. Pour into pie crust.
Bake for 15 minutes at 425, reduce heat to 350, bake for 40 to 50 minutes, until center is firm.
Cool for a couple hours and serve, refrigerate leftovers.
The Wisconsin Vegetable Gardener 