Pumpkin Pie

Pumpkin fruit is one of the widely grown vegetables incredibly rich in vital antioxidants, and vitamins. Though this humble backyard vegetable is low in calories, nonetheless, it packed with vitamin-A, and flavonoid polyphenolic antioxidants such as lutein, xanthin, and carotenes in abundance.

Pumpkin is a fast-growing vine that creeps along the surface in a similar fashion as that of other Cucurbitaceae family vegetables and fruits such as cucumber, squash, cantaloupes, etc. It is one of the most popular field crops cultivated around the world, including in the USA at commercial scale for its fruit, and seeds.

Pumpkin Pie

One can puree pumpkin or 4 cups fresh pumpkin puree
2 eggs
1c evaporated milk
3/4c sugar
2tbsp cinnamon
1/4tsp nutmeg
1/4tsp ground cloves – optional

Incorporate all ingredients well and place into two pie shells. You do not need a top shell for this pie as it is like a custard. However, you may put small decorations of pastry on the top for extra beauty.

Bake on 400 degree for the first 15 minutes and turn down to 3:50 degrees. Total cooking time is 45 minutes.  You may find that baking the crust 10 minutes prior to putting the puree into the shell to ensure that the crust is fully brown on the bottom when totally baked.

Top with fresh whipping cream.

You will find a picture added later as I did not take a picture yet.



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