Ingredients and Weight:
- 1 large pumpkin (about 8-10 pounds)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1 can (12 ounces) evaporated milk
- 1 package (9 inches) refrigerated or frozen pie crusts
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Cut pumpkin in half and scoop out seeds and stringy pulp. Cut pumpkin into 1-inch cubes.
- Spread cubes on a baking sheet and roast in the oven for 45-60 minutes, or until tender.
- Let pumpkin cool slightly and then puree it in a food processor until smooth.
- In a large bowl, whisk together the sugar, cinnamon, ginger, nutmeg, salt, eggs, and evaporated milk.
- Stir in the pumpkin puree until well combined.
- Divide the mixture evenly among eight 4-inch tart pans or 6-ounce ramekins.
- Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before serving.
Nutritional Information:
- Calories: 200
- Fat: 5 grams
- Carbohydrates: 40 grams
- Protein: 5 grams
Dish Characteristics:
- Warm and comforting
- Rich and flavorful
- Perfect for Thanksgiving or any fall gathering
User Comments:
- "These individual pumpkin pies are so delicious! The perfect way to enjoy the flavors of fall."
- "I love that these pies are made in individual portions. It's so much easier to serve and control portions."
- "The crust is flaky and buttery, and the filling is creamy and flavorful. I will definitely be making these again!"
Special Precautions and Tips:
- If you don't have a food processor, you can mash the pumpkin with a fork or potato masher.
- You can also use canned pumpkin puree if you don't want to roast your own pumpkin.
- To make the pies ahead of time, bake them and then let them cool completely. Wrap them tightly in plastic wrap and refrigerate for up to 3 days. Reheat in a preheated oven before serving.
