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Categories:
sugar milk condensed milk eggs brown sugar salt ground cinnamon ground allspice ground ginger ground nutmeg vanilla orange graham cracker crumbs white sugar butter ground cinnamon
Viewed: 106 - Published at: 3 years agoIngredients
- 1 sugar pumpkin, cooked and strained (The pumpkin should reduce to the 1/4 its original size uncut and feel almost like dough)
- 1 (12 ounce) can evaporated milk
- 0.5 (14 ounce) can condensed milk
- 2 eggs (beaten)
- 34 cup brown sugar (packed)
- 12 teaspoon salt
- 12 teaspoon ground cinnamon
- 12 teaspoon ground allspice
- 12 teaspoon ground ginger
- 12 teaspoon ground nutmeg
- 12 teaspoon vanilla extract
- 14 teaspoon orange extract
- 1 12 cups fine graham cracker crumbs (Grounded finely)
- 13 cup white sugar
- 6 tablespoons butter, melted
- 12 teaspoon ground cinnamon
Method
- Preheat over to 375 degrees F.
- Cut Sugar pumpkin(Sugar pumpkins are the smaller/cute looking pumpkins) in half, scooping out the seeds and string like portions.
- Cut the pumpkin into chunks.
- Place chunks of pumpkins into a large saucepan and fill pan with water about 1 inch in depth.
- Bring water to a boil.
- Reduce heat to low, cover and simmer for 30 minutes or until tender.
- Drain, cool, and remove the peel.
- Next, strain the pumpkin pulp with cheesecloth, so that the pulp is dry enough to be held like dough.
- (Remember that for one pie, half is all you need, but if you want to make two pies, use the whole pumpkin).
- While the pumpkin is being cooked, prepare the crust by mixing together in a large bowl, graham cracker crumbs(a great way to finely grind the graham cracker is to put the crackers into a 1 gallon zip log bag and using the flat side of a tenderizer, simply bash the crackers in the bag), sugar, melted butter, and cinnamon until well blended.
- Press mixture into an 9 inch pie plate until the crust is about 1/8th of an inch in thickness.
- Bake at 375 degrees F (190 degrees C) for 7 minutes, then cool.
- (Repeat process for two pie crusts).
- Preheat oven to 400 F (200 degrees C).
- In a blender, mix together well strained pumpkin pulp with evaporated mild, condensed milk, eggs, brown sugar, salt, cinnamon, all-spice, ginger, nutmeg, vanilla extract, and orange extract, until well blended.
- Pour mix into crust(s).
- Bake 38-40 minutes at 400F Let pie rest for about 30 minutes before servings.
- Enjoy!
