Pumpkin Pie Recipe

Pumpkin that was pressure canned last fall in the cold store in our basement.

We grow pie pumpkins every year for one reason, Pumpkin Pie!  Here is the recipe we use.  This is more of a breakfast pie for us, so it isn't sweet. We like to enjoy the taste of the pumpkin, over a sweet dessert first thing in the morning.

Pie Crust
2 cups all purpose flour
1/4 teaspoon salt
2/3 cup cold unsalted butter, cut into 1/2 inch pieces

Filling
1 can of condensed milk
1 tablespoon cornstarch
2 tablespoon molasses
1/3 cup of oil
1 tablespoon ground cinnamon
1/4 teaspoon salt
3 large eggs
1/4 cup brown sugar
2 Small pie pumpkins (about 6 cups baked and pureed)

Directions

Roll out dough and place into pie tin.  Blend pie filling together in a bowl.  Pour filling into pie crust.  Preheat oven to 350F.  Bake for an hour and a half or until cooked. (check with a toothpick). 

YUMMMMMMMMM!!!