2 c fresh pumpkin (or 1 12 oz canned pumpkin)
1 c whole milk
1 c lightly packed organic brown sugar
1 tsp organic cinnamon
1 tsp organic pumpkin pie spice
1. Preheat oven to 425 F.
2. Prepare your pie shell. (I use the recipe from the Tenderflake Lard Box).
3. Mix all the above ingredients together in a large bowl and using a large ladle, fill up the raw pie shell with the pumpkin mixture.
4. Bake at 425 F for 15 minutes and then reduce oven temperature to 350 F for a further 40-45 minutes. Allow to cool before serving.
If desired, you can make use pie tart shells and fill them and bake for about 40 minutes at 350 F. Makes: 30 tart shells.
Tip: Serve with fresh wihipped cream for a delightful dessert!
Recipe Created by: Emily Price, CHNC