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Categories:
fresh pumpkin milk plain yogurt milk brown sugar sugar salt cinnamon ginger nutmeg ground cloves eggs
Viewed: 45 - Published at: 4 years agoIngredients
- 4 cups fresh pumpkin
- 1 12 cups evaporated milk
- 23 cup plain yogurt
- 13 cup milk
- 12 cup brown sugar
- 1 cup sugar
- 12 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 34 teaspoon nutmeg
- 14 teaspoon ground cloves
- 4 eggs, slightly beaten
Method
- Cut the tops off two small pie pumpkins (you can also use your jack-0-lantern--you just have to figure out your own timing for the microwave) Remove the seeds and most of the stringy stuff.
- Replace the lids and place pumpkins (probably you'll have to do one at a time) in a microwave and cook on high for about 10-12 minutes.
- Check for doneness (nice and soft) and add more microwave time if necessary.
- This is by far the easiest way to cook pumpkin!
- Let the pumpkin cool completely, and then scoop the "meat" out of the skin.
- Place the 4 cups cooked pumpkin in a blender with the milks and yogurt and blend.
- (You may need to do this in two batches depending on your blender.)
- Pour into a large bowl and add all the remaining ingredients, blending well.
- Pour into two frozen pie crusts (whole wheat is great!)
- and bake at 425 degrees for 15 minutes, and then turn down to 350 and bake for about 45 more minutes.
- Makes 2 pies and usually there's enough for some pumpkin "pudding" too.
- My grandkids like the pudding best.
