Easy Veggie Pumpkin Pie

Let me introduce you to my pumpkin who survived from the heat of recent summer in my garden. I was so happy when I first saw this baby but I didn't know what to do with it.

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So I left it in the fridge for about a month. My poor baby!!!

Meanwhile, I was doing research on pumpkin recipes from cookbooks and websites. It was so amazing how much I learned about pumpkins. These orange veggies are so good for us all which I will talk more about them later in another post.

After a long discussion with my dearest son, I decided to make "Pumpkin Pie" because that is the only thing Nathan would eat made out of pumpkins!!!

Easy Veggie Pumpkin Pie

I ended up using an easy recipe from a box of sugar based on what I have on hand!

INGREDIENTS:

2 cups of pumpkin pulp puree

2/3 cup heavy cream

3/4 cup turbinado sugar
1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp salt

2 eggs

1 8-inch frozen ready made pie crust

Note: The recipe also called for a pinch of cloves but I didn't have it.

1) Preheat oven to 325 F.

2) In a large mixing bowl, combine and thoroughly mix all the ingredients.
3) Pour the pumpkin mixture into the unbaked pie shell.

4) Bake at 325 F for about 1 hour or until pumpkin mixture is set or until a knife inserted in the center comes out clean. (I baked mine for 65 minutes).

5) Serve with whipped cream (if desired).

And... here is a beautiful piece of my delicious pumpkin pie. I am so proud of myself that I finally cooked this precious pumpkin. The most important thing is that my family loved it and enjoyed it very much!!!