I like this recipe. This was my first attempt at baking pie! Since we had received several pie pumpkins from our local farm CSA, I wanted to try a pumpkin pie using fresh pumpkin puree. I've since made my third pumpkin pie, learning a few tips and making a couple slight modifications. 1. I use four whole eggs (why waste an egg white?). 2. I replaced the spices with 1.5 teaspoons of pumpkin pie spice I got on the cheap (I don't like cloves anyway). 3. It helps to cook off some of the pumpkin puree water first, to keep the mixture from being too diluted and taking too long to bake. 4. Put an extra cookie sheet under the pie's rack in the oven and carefully pour the mixture into the pie crust in the oven, as it will be very full. The first time, I managed to carry it to the oven full without spilling, but it can be challenging. 5. Use your leftover heavy cream to make whipped cream (add powdered sugar and beat until fluffy). 6. Pie will be jiggly when finished, but the skin will show you it's not liquid. Be careful removing it from the oven, cool it at room temp, and be sure to plan on refrigerating it overnight (cover with plastic wrap) for best results. Add your homemade whipped cream and enjoy breakfast!
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I like this recipe. This was my first attempt at baking pie! Since we had received several...