Saturday, October 31, 2009

Libby's Pumpkin Pie

Pumpkin. Sometimes you just want to transform it to the simplest of pumpkin pies. Here, I've mixed together pumpkin and eggs as a base for the classic recipe from the back of the can of pumpkin you find at the grocery store:
The pumpkin I used here was from a cheese pumpkin that I sliced, cooked, pureed and then stored in my freezer so that I could make pumpkin pie as soon as I felt a chill in the air.

The full set up, before the addition of the evaporated milk:

And once I had given that a good stir, I poured the filling into the graham cracker crust I made earlier and pre-baked:

The finished pie was the perfect classic, aside from a few burnt edges - I had neglected to protect the edges of my pie with tinfoil. oops.

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