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Homemade Fresh Pumpkin Pie

Reviewed: Nov. 4, 2013
A family member told me that I needed to boil the pumpkin, then mash it (I should have used the internet!). Needless to say, when I mixed all of the ingredients, the mix was SUPER liquidy (like thin soup) with thick pumpkin goop on the bottom of the bowl. I wanted to get all of that thick pumpkin mixed in well (I thought it would make everything thicker) so I put it in my blender and hit "puree". It was still very thin, although well mixed, and I was so worried that my pies didn't have a chance... For the second pie, I just put everything in the blender and hit "puree". I used store bought refrigerated pie crust (I was feeling lazy, and originally planned on making 6 pies), and I made no alterations to the recipe. I used 10-inch pie plates, and the filling almost overflowed out of the crusts! I believe I left my pies in for 45-50 minutes (I had 2 in the oven), and they turned out wonderfully! Nice, solid, not soupy at all, and delicious!! Thanks for a great recipe that saved me from a big disaster!
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